Search results for "RNA 16S"

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The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation

2020

Tarhana is produced at batch systems in which the microbiota has changed accordingly to the microbial load from ingredients. In order to stabilize the microbiota, the effects of backslopping carried out under different temperature regimes (25 and 30 °C), pH (3.70 and 4.00) and inoculation rates (5, 10 and 15%) on lactic acid bacteria (LAB) diversity were determined in tarhana dough. LAB and Total Aerobic Mesophilic Bacteria (TAMB) numbers increased in all tarhana dough samples subjected to backslopping. Temperature and pH significantly affected the microbiological diversity of tarhana whereas the different inoculation rates did not. Tarhana dough showed complex tarhana microbiota following …

genomic DNAtomatochemistry.chemical_compoundCereal fermentationpepperLactobacillalesLactococcusFermented Foods and BeveragesLactic acid bacteriageneticsFood scienceyoghurtfermentationonionbiodiversity0303 health sciencesbiologyLactobacillus brevisBacksloppingpHMicrobiotaTemperaturefermented productGeneral MedicineBreadHydrogen-Ion ConcentrationLactobacillus brevisLactic acidStarter cultureclassificationBatch Cell Culture TechniquesTarhana microbiotasodium chlorideFermented Foodsmicrobial communityMesophilelactic acid bacteriumRNA 16Sgene sequenceArticlewheat flour03 medical and health sciencesinoculationproceduresacidity030304 developmental biologydoughnonhuman030306 microbiologyisolation and purificationmicrobiologyStreptococcusbiology.organism_classificationLactobacilluschemistrymicrobial diversityWeissellaCarnobacteriumFermentationpolymerase chain reaction denaturing gradient gel electrophoresismicrofloraLactobacillus alimentariusbatch cell culturemetabolismLactobacillus alimentariusLactobacillus plantarumBacteriaEnterococcusLeuconostocSettore AGR/16 - Microbiologia AgrariaFood ScienceLactobacillus plantarum

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