Search results for "Lactobacillus plantarum – starter cultures – sourdough – molecular differentiation – technological properties – dough making"

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Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs.

2004

Thirty Lactobacillus (L.) plantarum strains, isolated from sourdough, were identified by biochemical tests as well as 16S rDNA sequencing and differentiated on the basis of technological properties, such as amylase, protease, phytase and antirope activities. These properties were shown to be widely differing among the strains, indicating a significant technological diversity. Genetic differentiation was achieved by restriction endonuclease analysis-pulsed field gel electrophoresis (REA-PFGE) that allowed the L. plantarum strains to be divided into 10 different genomic groups. Moreover, 32 different starters were employed in dough making experiments; each starter consisted of a single strain…

Fermentation starterMolecular Sequence DataApplied Microbiology and BiotechnologyMicrobiologyDNA RibosomalStarterLactobacillusRNA Ribosomal 16SFood scienceAmylaseEcology Evolution Behavior and SystematicsLeavening agentLactobacillus plantarum – starter cultures – sourdough – molecular differentiation – technological properties – dough makingbiologyfood and beveragesGenetic VariationBreadSequence Analysis DNAbiology.organism_classificationYeastLactobacillus plantarumstarter culturessourdoughmolecular differentiationtechnological propertiesdough makingLactobacillusFermentationbiology.proteinbacteriaFermentationLactobacillus plantarumSettore AGR/16 - Microbiologia AgrariaSystematic and applied microbiology
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