Taxonomic Structure and Stability of the Bacterial Community in Belgian Sourdough Ecosystems as Assessed by Culture and Population Fingerprinting
ABSTRACT A total of 39 traditional sourdoughs were sampled at 11 bakeries located throughout Belgium which were visited twice with a 1-year interval. The taxonomic structure and stability of the bacterial communities occurring in these traditional sourdoughs were assessed using both culture-dependent and culture-independent methods. A total of 1,194 potential lactic acid bacterium (LAB) isolates were tentatively grouped and identified by repetitive element sequence-based PCR, followed by sequence-based identification using 16S rRNA and pheS genes from a selection of genotypically unique LAB is... Mehr ...
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Dokumenttyp: | Artikel |
Erscheinungsdatum: | 2008 |
Reihe/Periodikum: | Applied and Environmental Microbiology ; volume 74, issue 8, page 2414-2423 ; ISSN 0099-2240 1098-5336 |
Verlag/Hrsg.: |
American Society for Microbiology
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Schlagwörter: | Ecology / Applied Microbiology and Biotechnology / Food Science / Biotechnology |
Sprache: | Englisch |
Permalink: | https://search.fid-benelux.de/Record/base-26486313 |
Datenquelle: | BASE; Originalkatalog |
Powered By: | BASE |
Link(s) : | http://dx.doi.org/10.1128/aem.02771-07 |