Search results for "Bacterial codominance"

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Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation

2015

Fifteen sourdoughs produced in western Sicily (southern Italy) were analysed by classical methods for their chemico-physical characteristics and the levels of lactic acid bacteria (LAB). pH and total titratable acidity (TTA) were mostly in the range commonly reported for similar products produced in Italy, but the fermentation quotient (FQ) of the majority of samples was above 4.0, due to the low concentration of acetic acid estimated by high performance liquid chromatography (HPLC). Specific counts of LAB showed levels higher than 10(8) CFU g(-1) for many samples. The colonies representing various morphologies were isolated and, after the differentiation based on phenotypic characteristics…

DNA BacterialBacterial codominanceStarter selectionTitratable acidPolymerase Chain ReactionMicrobiologyMicrobiologychemistry.chemical_compoundAcetic acidStarterBacteriocinsRNA Ribosomal 16SLactic acid bacteriaLactic AcidAcetic Acidbiologyfood and beveragesBreadSettore AGR/15 - Scienze E Tecnologie Alimentaribiology.organism_classificationLactic acidRAPDRandom Amplified Polymorphic DNA TechniqueLactobacillusBacterial codominance; Lactic acid bacteria; Lactobacillus plantarum; Sourdough; Starter selection; Food Science; MicrobiologyPhenotypechemistryItalySourdoughFermentationFood MicrobiologyMicrobial InteractionsFermentationGenetic FitnessLactobacillus plantarumBacteriaLactobacillus plantarumFood ScienceSettore AGR/16 - Microbiologia Agraria
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