Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy)

Annamaria Ricciardi; Eugenio Parente; Paolo Piraino; Margherita Paraggio; Patrizia Romano

doi:10.1016/j.ijfoodmicro.2004.05.007

Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy)

Int J Food Microbiol. 2005 Jan 15;98(1):63-72. doi: 10.1016/j.ijfoodmicro.2004.05.007.

Authors

Annamaria Ricciardi¹, Eugenio Parente, Paolo Piraino, Margherita Paraggio, Patrizia Romano

Affiliation

¹ Dipartimento di Biologia, Difesa e Biotecnologie Agro-forestali, Campus di Macchia Romana, Università degli Studi della Basilicata, Potenza, Italy. [email protected]

PMID: 15617801
DOI: 10.1016/j.ijfoodmicro.2004.05.007

Abstract

In order to study the composition of the lactic acid bacteria (LAB) community of sourdoughs used for the manufacture of Altamura bread, a traditional durum wheat bread produced in Apulia (Southern Italy), 111 strains of LAB were isolated and characterized. The phenotypic characterization of the isolates, carried out using a set of 29 tests, allowed the identification of 15 clusters at the 80% similarity level by hierarchical cluster analysis. Of the isolates, 88% were identified as facultatively heterofermentative LAB (Lactobacillus plantarum, Lb. paracasei, Lb. casei) and 12% as heterofermentative LAB (Lb. brevis, Leuconostoc mesenteroides). SDS-PAGE profiles of whole cell proteins of 68 strains confirmed the identification. Both the diversity and structure of the lactic microflora for sourdoughs for Altamura bread varied among samples.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Bread / microbiology*
Cluster Analysis
Colony Count, Microbial
Electrophoresis, Polyacrylamide Gel
Food Microbiology*
Italy
Lactobacillus / classification*
Lactobacillus / isolation & purification*
Phenotype
Phylogeny