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首页> 外文期刊>World Journal of Microbiology and Biotechnology >Identification of lactobacilli isolated in traditional ripe wheat sourdoughs by using molecular methods
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Identification of lactobacilli isolated in traditional ripe wheat sourdoughs by using molecular methods

机译：分子方法鉴定传统成熟小麦面团中分离出的乳酸菌

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Eleven sourdoughs from Molise region (Southern-Italy) were subjected to microbiological analyses in order to select predominant lactobacilli species to be utilised as starter culture for bread production. A multiple approach was used, consisting of the growth in different culture media, DGGE analysis, 16S rRNA gene sequencing and RAPD-PCR typing. Forty-three lactobacilli were identified and four different species, facultatively or obligately heterofermentative lactobacilli, were found. Lactobacillus plantarum and Lactobacillus brevis represented the prevailing lactobacilli, while Lactobacillus casei and Lactobacillus paracasei ssp. paracasei were detected only in few samples. The use of different media demonstrated that there is no efficient medium for the study of sourdoughs and the cultivation in different substrates remains the best tool to obtain a picture of lactic acid bacteria population. DGGE and 16S rRNA gene sequencing allowed to obtain a reliable identification of strains, while RAPD-PCR resulted a suitable method for typing lactobacilli at strain level.
机译：对来自莫利塞地区（意大利南部）的11个酸面团进行了微生物学分析，以选择主要的乳酸菌种类用作面包生产的起子培养。使用了多种方法，包括在不同培养基中生长，DGGE分析，16S rRNA基因测序和RAPD-PCR分型。鉴定出43种乳酸菌，并发现了四个不同的种类，即兼性或专性异源发酵乳酸菌。植物乳杆菌和短乳杆菌代表了主要的乳杆菌，而干酪乳杆菌和副干酪乳杆菌属。仅在少数样品中检测到了副干酪。使用不同的培养基表明，没有用于研究面团的有效培养基，并且在不同的底物中进行培养仍然是获得乳酸菌种群图像的最佳工具。 DGGE和16S rRNA基因测序可对菌株进行可靠鉴定，而RAPD-PCR则是在菌株水平上鉴定乳杆菌的合适方法。

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