title: Bacterial population in traditional sourdough evaluated by molecular methods.
abstract: OBJECTIVE
  To study the microbial communities in artisanal sourdoughs, manufactured by traditional procedure in different areas of Sicily, and to evaluate the lactic acid bacteria (LAB) population by classical and culture-independent approaches.
  
  
  RESULTS
  Forty-five LAB isolates were identified both by phenotypic and molecular methods. The restriction fragment length polymorphism and 16S ribosomal DNA gene sequencing gave evidence of a variety of species with the dominance of Lactobacillus sanfranciscensis and Lactobacillus pentosus, in all sourdoughs tested. Culture-independent method, such as denaturing gradient gel electrophoresis (DGGE) of the V6-V8 regions of the 16S rDNA, was applied for microbial community fingerprint. The DGGE profiles revealed the dominance of L. sanfranciscensis species. In addition, Lactobacillus-specific primers were used to amplify the V1-V3 regions of the 16S rDNA. DGGE profiles flourished the dominance of L. sanfranciscensis and Lactobacillus fermentum in the traditional sourdoughs, and revealed that the closely related species Lactobacillus kimchii and Lactobacillus alimentarius were not discriminated.
  
  
  CONCLUSIONS
  Lactobacillus-specific PCR-DGGE analysis is a rapid tool for rapid detection of Lactobacillus species in artisanal sourdough.
  
  
  CONCLUSIONS
  This study reports a characterization of Lactobacillus isolates from artisanal sourdoughs and highlights the value of DGGE approach to detect uncultivable Lactobacillus species.
authors: DOFATA, University of Catania, Catania, Italy.
authors: C L
authors: CL
authors: Randazzo
authors: H
authors: H
authors: Heilig
authors: C
authors: C
authors: Restuccia
authors: P
authors: P
authors: Giudici
authors: C
authors: C
authors: Caggia
mesh_terms: D001483:Base Sequence; D001939:Bread; D016172:DNA Fingerprinting / Q000379:methods; D004269:DNA, Bacterial / Q000235:genetics; D004275:DNA, Ribosomal / Q000235:genetics; D002523:Edible Grain / Q000382:microbiology*; D004586:Electrophoresis / Q000379:methods; D005285:Fermentation; D005516:Food Microbiology; D007778:Lactobacillus / Q000235:genetics / Q000302:isolation & purification; D010641:Phenotype; D016133:Polymerase Chain Reaction / Q000379:methods; D012150:Polymorphism, Restriction Fragment Length
chemical_list: D004269:DNA, Bacterial; D004275:DNA, Ribosomal