title: Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy).
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.
authors.affiliation: Dipartimento di Biologia, Difesa e Biotecnologie Agro-forestali, Campus di Macchia Romana, Università degli Studi della Basilicata, Potenza, Italy. Aricciardi@unibas.it
authors.forename: Annamaria
authors.initials: A
authors.lastname: Ricciardi
authors.forename: Eugenio
authors.initials: E
authors.lastname: Parente
authors.forename: Paolo
authors.initials: P
authors.lastname: Piraino
authors.forename: Margherita
authors.initials: M
authors.lastname: Paraggio
authors.forename: Patrizia
authors.initials: P
authors.lastname: Romano
mesh_terms: D001939:Bread / Q000382:microbiology*; D016000:Cluster Analysis; D015169:Colony Count, Microbial; D004591:Electrophoresis, Polyacrylamide Gel; D005516:Food Microbiology; D007558:Italy; D007778:Lactobacillus / Q000145:classification* / Q000302:isolation & purification*; D010641:Phenotype; D010802:Phylogeny