Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs

International Journal of Food Microbiology

Volumn 114, Issue 1, 2007, Pages 69-82

  De Angelis, M ^a   Di Cagno, R ^a   Gallo, G ^a   Curci, M ^a   Siragusa, S ^a   Crecchio, C ^a   Parente, E ^b   Gobbetti, M ^a  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Lactobacillus sanfranciscensis; Proteolytic and acidifying activities; Rep PCR; Sourdough baked goods

Indexed keywords

BACTERIAL DNA; DEXTRIN; FRUCTOSE; FUCOSE; LACTIC ACID; METHIONINE; PALATINOSE; PEPTIDASE; PROTEINASE; RHAMNOSE; RIBOSOME DNA;

ACIDIFICATION; ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATE; DENATURING GRADIENT GEL ELECTROPHORESIS; DOUGH; FERMENTATION; GENETIC VARIABILITY; GENOTYPE; LACTOBACILLUS; NONHUMAN; PHENOTYPE; POLYMERASE CHAIN REACTION;

BREAD; CLUSTER ANALYSIS; DNA, BACTERIAL; DNA, RIBOSOMAL SPACER; ELECTROPHORESIS, AGAR GEL; FERMENTATION; FOOD MICROBIOLOGY; GENETIC VARIATION; GENOTYPE; LACTOBACILLUS; NUCLEIC ACID AMPLIFICATION TECHNIQUES; PHENOTYPE; PHYLOGENY; POLYMERASE CHAIN REACTION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS SANFRANCISCENSIS;

EID: 33846630488     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.10.036     Document Type: Article

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