title: Biodiversity of Lactobacillus sanfranciscensis strains isolated from five sourdoughs.
abstract: OBJECTIVE
  Five different sourdoughs were investigated for the composition of lactic acid bacteria (LAB) and the biodiversity of Lactobacillus sanfranciscensis strains.
  
  
  RESULTS
  A total of 57 strains were isolated from five sourdoughs. Isolated strains were all identified by the 16S rDNA sequence and species-specific primers for L. sanfranciscensis. Results of identification showed that LAB strains were L. sanfranciscensis, Lactobacillus plantarum, Lactobacillus paralimentarius, Lactobacillus fermentum, Lactobacillus pontis, Lactobacillus casei, Weisella confusa and Pediococcus pentosaceus. A total of 21 strains were identified as L. sanfranciscensis and these isolates were detected in all five sourdoughs. Ribotyping was applied to investigate the relationship between intraspecies diversity of L. sanfranciscensis and sourdough. A total of 22 strains of L. sanfranciscensis including L. sanfranciscensis JCM 5668T were compared by ribotyping. The dendrogram of 21 ribotyping patterns showed four clusters, and L. sanfranciscensis JCM 5668T was independent of the others. The different biotypes of L. sanfranciscensis were present in two sourdoughs compared with other three sourdoughs.
  
  
  CONCLUSIONS
  The LAB compositions of five sourdoughs were different and the relationship between intraspecies diversity of L. sanfranciscensis strains and five sourdoughs was shown by ribotyping.
  
  
  CONCLUSIONS
  This study demonstrated that ribotyping was useful for distinguishing L. sanfranciscensis strains. A further important result is that the intra-species diversity of L. sanfranciscensis strains seems to be related to the sourdough preparation.
authors.affiliation: Microbe Division Japan Collection of Microorganisms, RIKEN Bio Resource Center, Wako, Saitama, Japan. kitahara@jcm.riken.jp
authors.forename: M
authors.initials: M
authors.lastname: Kitahara
authors.forename: S
authors.initials: S
authors.lastname: Sakata
authors.forename: Y
authors.initials: Y
authors.lastname: Benno
mesh_terms: D005285:Fermentation; D019649:Food Industry; D007778:Lactobacillus / Q000235:genetics* / Q000302:isolation & purification; D021521:Ribotyping; D013045:Species Specificity; D014908:Triticum / Q000378:metabolism / Q000382:microbiology*