Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy)

Letters in Applied Microbiology

Volumn 43, Issue 3, 2006, Pages 343-349

  Valmorri, S ^a   Settanni, L ^a   Suzzi, G ^a   Gardini, F ^b   Vernocchi, P ^b   Corsetti, A ^a  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Abruzzo region; Culture independent detection; Lactobacillus; Multiplex PCR; Sourdough; Weissella

Indexed keywords

BACILLI; BIODIVERSITY; GENES; LACTIC ACID; RNA;

ABRUZZO REGION; BACTERIUM SPECIES; CENTRAL ITALY; CULTURE-INDEPENDENT DETECTION; LACTIC ACID BACTERIA; LACTOBACILLUS; MULTIPLEX POLYMERASE CHAIN REACTION; POLYPHASIC; SOURDOUGH; WEISSELLUM;

POLYMERASE CHAIN REACTION;

GENOMIC DNA; RNA 16S;

BACTERIA; BACTERIOLOGY; COMPOSITION; EXTRACTION; GENES; RNA;

BACTERIUM; DNA; GENE; PHYSIOLOGY; POLYMERASE CHAIN REACTION; POLYMORPHISM; RNA;

ARTICLE; BACTERIAL GROWTH; BACTERIUM CULTURE; BACTERIUM DETECTION; BACTERIUM ISOLATION; BREAD; FERMENTATION; FLOUR; GENE SEQUENCE; GENOTYPE; GRAM POSITIVE BACTERIUM; ITALY; LACTOBACILLUS; MULTIPLEX POLYMERASE CHAIN REACTION; NONHUMAN; RANDOM AMPLIFIED POLYMORPHIC DNA; WEISSELLA CIBARIA;

ABRUZZI; EURASIA; EUROPE; ITALY; SOUTHERN EUROPE;

LACTOBACILLUS;

EID: 33747110586     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2006.01942.x     Document Type: Article

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