Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy)

International Journal of Food Microbiology

Volumn 98, Issue 1, 2005, Pages 63-72

  Ricciardi, Annamaria ^a   Parente, Eugenio ^a   Piraino, Paolo ^a   Paraggio, Margherita ^a   Romano, Patrizia ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Bread; Lactic acid bacteria; Phenotypic characterization; SDS PAGE; Sourdoughs

Indexed keywords

BACTERIAL PROTEIN; CELL PROTEIN;

ARTICLE; BACTERIAL GENETICS; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CLUSTER ANALYSIS; CONTROLLED STUDY; DOUGH; FOOD ANALYSIS; LACTIC ACID BACTERIUM; LACTOBACILLUS BREVIS; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; NONHUMAN; PHENOTYPE; POLYACRYLAMIDE GEL ELECTROPHORESIS; WHEAT;

BREAD; CLUSTER ANALYSIS; COLONY COUNT, MICROBIAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD MICROBIOLOGY; ITALY; LACTOBACILLUS; PHENOTYPE; PHYLOGENY;

LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 11144337806     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.05.007     Document Type: Article

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