[The microflora of sour dough. IV. Communication: bacterial composition of sourdough starters genus Lactobacillus beijerinck (author's transl)].
The bacterial composition of three so called pure culture sourdough starters of varying origin was investigated. 245 isolates were obtained all belonging to the genus Beijerinck. According to their morphological, physiological and biochemical characteristics they were classified into the subgroups: Thermobacterium (L. acidophilus), Streptobacterium (L. casei, L. plantarum, L. farciminis, L. alimentarius) and Betabacterium (L. brevis, L. brevis var. lindneri, L buchneri, L. fermentum, L. fructi vorans). In the three sourdough starters the identified lactic organisms varied in number and proportion. In starter preparation "A" only the varieties L. fructi vorans and L. fermentum were present. Preparation "B" contained a great variety of microorganisms with L. brevis and L. brevis L. lindneri predominating. In starter "C" L. brevis, L. plantarum and L. alimentarius predominated.
D001939:Bread; D005516:Food Microbiology; D007778:Lactobacillus / Q000145:classification*; D013045:Species Specificity
Die Mikroflora des Sauerteiges. IV. Mitteilung: Untersuchungen über die Art der in "Reinzuchtsauern" anzutreffenden stäbchenförmigen Milchsäurebakterien (Genus Lactobacillus Beijerinck).