The microflora composition of 24 wheat sourdoughs from the Region of Umbria (Italy) was characterized. The number of lactic acid bacteria and yeasts ranged from 5 x 107 to 5 x 109 and from 3 x 104 to 5 x 107 cfu/g, respectively. About 20% of the 493 and 384 isolated strains of presumptive Lactobacillus and yeasts was identified using conventional physiological and biochemical characteristics. As a whole, 49% of the Lactobacillus strains was identified as Lactobacillus brevis subsp. Lindneri, 21% as L. Plantarum, 14% as presumptive L. Farciminis, 4% both as L. Acidophilus and L. Fermentum, 3% both as L. Fructivorans and L. Alimentarius and 2% as L. Brevis. Sixtysix percent as Saccharomyces cerevisiae, 17% as Candida krusei, 16% as S. Exiguous and 1% as Hansenula anomala were identified among the yeast cultures. The phonetic relationships within all the identified strains were established and are discussed using the results from the cluster analysis. A microbial map of the 24 sourgoughs was plotted on the basis of the characterized lactic acid bacteria and yeast species.
IDENTIFICATION AND CLUSTERING OF LACTIC ACID BACTERIA AND YEASTS FROM WHEAT SOURDOUGH OF CENTRAL ITALY
DE VINCENZI, Sergio
1994
Abstract
The microflora composition of 24 wheat sourdoughs from the Region of Umbria (Italy) was characterized. The number of lactic acid bacteria and yeasts ranged from 5 x 107 to 5 x 109 and from 3 x 104 to 5 x 107 cfu/g, respectively. About 20% of the 493 and 384 isolated strains of presumptive Lactobacillus and yeasts was identified using conventional physiological and biochemical characteristics. As a whole, 49% of the Lactobacillus strains was identified as Lactobacillus brevis subsp. Lindneri, 21% as L. Plantarum, 14% as presumptive L. Farciminis, 4% both as L. Acidophilus and L. Fermentum, 3% both as L. Fructivorans and L. Alimentarius and 2% as L. Brevis. Sixtysix percent as Saccharomyces cerevisiae, 17% as Candida krusei, 16% as S. Exiguous and 1% as Hansenula anomala were identified among the yeast cultures. The phonetic relationships within all the identified strains were established and are discussed using the results from the cluster analysis. A microbial map of the 24 sourgoughs was plotted on the basis of the characterized lactic acid bacteria and yeast species.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
