Search results for "MySeq illumina"
showing 2 items of 2 documents
Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected W…
2020
Abstract Fermented chickpea liquid is used as a leavening agent in chickpea bread production. In the present study, traditional chickpea liquid starter and dough samples were collected from bakeries in Turkey and microbiologically investigated. Culture-independent analysis for microbiota diversity, performed by MiSeq Illumina, identified Clostridium perfringens as major group in all samples, while Weissella spp. Dominated LAB community. A culture-dependent methodology was applied and 141 isolates were confirmed to be members of the LAB group based on 16s rRNA gene sequence analysis. In particular, 11 different LAB species were identified confirming the high frequency of isolation of weissel…
Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder
2019
Food fortification is a current practise to increase the bioavailability of certain nutrients. In this study, 5% (w/w) pistachio powder was added to tender wheat flour or durum wheat semolina to evaluate its contribution to augment the amount of lysine in bread. Bread production was carried out by sourdough technology using a selected 3-species lactic acid bacterial (LAB) starter culture (Lactobacillus sanfranciscensis PON100336, Leuconostoc citreum PON10079 and Weissella cibaria PON10030). In order to determine the influence of pistachio powder on the evolution of LAB, sourdough bread productions were compared with control trials obtained from flour or semolina and evaluated for the develo…