PMID- 24010616
OWN - NLM
STAT- MEDLINE
DCOM- 20140319
LR  - 20130909
IS  - 1095-9998 (Electronic)
IS  - 0740-0020 (Linking)
VI  - 36
IP  - 2
DP  - 2013 Dec
TI  - Diversity and technological potential of lactic acid bacteria of wheat flours.
PG  - 343-54
LID - S0740-0020(13)00142-1 [pii]
LID - 10.1016/j.fm.2013.07.003 [doi]
AB  - Lactic acid bacteria (LAB) were analysed from wheat flours used in traditional 
      bread making throughout Sicily (southern Italy). Plate counts, carried out in 
      three different media commonly used to detect food and sourdough LAB, revealed a 
      maximal LAB concentration of approximately 4.75 Log CFU g(-1). Colonies 
      representing various morphological appearances were isolated and differentiated 
      based on phenotypic characteristics and genetic analysis by randomly amplified 
      polymorphic DNA (RAPD)-PCR. Fifty unique strains were identified. Analysis by 16S 
      rRNA gene sequencing grouped the strains into 11 LAB species, which belonged to 
      six genera: Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus 
      and Weissella. Weissella cibaria, Lactobacillus plantarum, Leuconostoc 
      pseudomesenteroides and Leuconostoc citreum were the most prevalent species. The 
      strains were not geographically related. Denaturing gradient gel electrophoresis 
      (DGGE) analysis of total DNA of flour was used to provide a more complete 
      understanding of the LAB population; it confirmed the presence of species 
      identified with the culture-dependent approach, but did not reveal the presence 
      of any additional LAB species. Finally, the technological characteristics 
      (acidifying capacity, antimicrobial production, proteolytic activity, organic 
      acid, and volatile organic compound generation) of the 50 LAB strains were 
      investigated. Eleven strains were selected for future in situ applications.
CI  - Copyright (c) 2013 Elsevier Ltd. All rights reserved.
FAU - Alfonzo, Antonio
AU  - Alfonzo A
AD  - Department of Agricultural and Forestry Science, University of Palermo, Palermo, 
      Italy.
FAU - Ventimiglia, Giusi
AU  - Ventimiglia G
FAU - Corona, Onofrio
AU  - Corona O
FAU - Di Gerlando, Rosalia
AU  - Di Gerlando R
FAU - Gaglio, Raimondo
AU  - Gaglio R
FAU - Francesca, Nicola
AU  - Francesca N
FAU - Moschetti, Giancarlo
AU  - Moschetti G
FAU - Settanni, Luca
AU  - Settanni L
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20130718
PL  - England
TA  - Food Microbiol
JT  - Food microbiology
JID - 8601127
RN  - 0 (Acids)
RN  - 0 (Bacterial Proteins)
RN  - 33X04XA5AT (Lactic Acid)
RN  - EC 3.4.- (Peptide Hydrolases)
SB  - IM
MH  - Acids/metabolism
MH  - Bacterial Proteins/metabolism
MH  - *Biodiversity
MH  - Flour/*microbiology
MH  - Industrial Microbiology
MH  - Lactic Acid/metabolism
MH  - Lactobacillaceae/classification/genetics/*isolation & purification/*metabolism
MH  - Peptide Hydrolases/metabolism
MH  - Phylogeny
MH  - Triticum/*microbiology
OTO - NOTNLM
OT  - Acidification
OT  - Lactic acid bacteria
OT  - Proteolysis
OT  - Sourdough
OT  - Volatile organic compounds
OT  - Wheat flour
EDAT- 2013/09/10 06:00
MHDA- 2014/03/22 06:00
CRDT- 2013/09/10 06:00
PHST- 2013/01/08 00:00 [received]
PHST- 2013/06/29 00:00 [revised]
PHST- 2013/07/09 00:00 [accepted]
PHST- 2013/09/10 06:00 [entrez]
PHST- 2013/09/10 06:00 [pubmed]
PHST- 2014/03/22 06:00 [medline]
AID - S0740-0020(13)00142-1 [pii]
AID - 10.1016/j.fm.2013.07.003 [doi]
PST - ppublish
SO  - Food Microbiol. 2013 Dec;36(2):343-54. doi: 10.1016/j.fm.2013.07.003. Epub 2013 
      Jul 18.