Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs.

ABSTRACT: A culture-based approach was used to investigate the diversity of lactic acid bacteria (LAB) in Belgian traditional sourdoughs and to assess the influence of flour type, bakery environment, geographical origin, and technological characteristics on the taxonomic composition of these LAB communities. For this purpose, a total of 714 LAB from 21 sourdoughs sampled at 11 artisan bakeries throughout Belgium were subjected to a polyphasic identification approach. The microbial composition of the traditional sourdoughs was characterized by bacteriological culture in combination with genotypic identification methods, including repetitive element sequence-based PCR fingerprinting and phenylalanyl-tRNA synthase (pheS) gene sequence analysis. LAB from Belgian sourdoughs belonged to the genera Lactoba

SUBMITTER: Scheirlinck I 

PROVIDER: S-EPMC2075033 | biostudies-literature | 2007 Oct

REPOSITORIES: biostudies-literature