Forty-one strains of Lactobacillus plantarum, L. Farciminis, L. Alimentarius, L. Acidophilus and L. Delbrueckii subsp. Delbrueckii isolated from Italian wheat sourdoughs and 5 ATCC type strains (one per species) were characterized on the basis of 7 parameters of acidification kinetics and 3 impedance test parameters. Statistical correlations were found between the total change of conductance and the latency phase of acidification and between the maximum rate of conductance and acidification. Data from 6 parameters of acidification kinetics were evaluated by using Principal Component Analysis which indicated the differences between strains and allowed them to be divided into 4 groups. Almost all the type strains showed a different acidification activity with respect to the strains isolated from the sourdoughs. These differences were confirmed during sourdough fermentation using representative strains of the different groups.
THE SOURDOUGH MICROFLORA. CHARACTERIZATION OF HOMOFERMENTATIVE LACTIC ACID BACTERIA BASED ON ACIDIFICATION KINETICS AND IMPEDANCE TEST
DE VINCENZI, Sergio
1995
Abstract
Forty-one strains of Lactobacillus plantarum, L. Farciminis, L. Alimentarius, L. Acidophilus and L. Delbrueckii subsp. Delbrueckii isolated from Italian wheat sourdoughs and 5 ATCC type strains (one per species) were characterized on the basis of 7 parameters of acidification kinetics and 3 impedance test parameters. Statistical correlations were found between the total change of conductance and the latency phase of acidification and between the maximum rate of conductance and acidification. Data from 6 parameters of acidification kinetics were evaluated by using Principal Component Analysis which indicated the differences between strains and allowed them to be divided into 4 groups. Almost all the type strains showed a different acidification activity with respect to the strains isolated from the sourdoughs. These differences were confirmed during sourdough fermentation using representative strains of the different groups.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
