Ricciardi Annamaria, Parente Eugenio, Piraino Paolo, Paraggio Margherita, Romano Patrizia
Dipartimento di Biologia, Difesa e Biotecnologie Agro-forestali, Campus di Macchia Romana, Università degli Studi della Basilicata, Potenza, Italy.
Int J Food Microbiol. 2005 Jan 15;98(1):63-72. doi: 10.1016/j.ijfoodmicro.2004.05.007.
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.
为了研究用于制作阿尔塔穆拉面包（一种在意大利南部普利亚地区生产的传统硬质小麦面包）的酸面团中乳酸菌（LAB）群落的组成，分离并鉴定了111株乳酸菌菌株。使用一组29项测试对分离菌株进行表型特征分析，通过层次聚类分析在80%相似性水平上鉴定出15个聚类。在分离菌株中，88%被鉴定为兼性异型发酵乳酸菌（植物乳杆菌、副干酪乳杆菌、干酪乳杆菌），12%为异型发酵乳酸菌（短乳杆菌、肠膜明串珠菌）。68株菌株全细胞蛋白的SDS-PAGE图谱证实了鉴定结果。阿尔塔穆拉面包酸面团中乳酸菌微生态的多样性和结构在不同样品间存在差异。
