diversity of lactobacillus strains in iranian traditional wheat sourdough

Diversity of Lactobacillus Strains in Iranian Traditional Wheat Sourdough

Background: Lactic acid bacteria play a key role in sourdough fermentation. Lactobacilli are the most important group of lactic acid bacteria in sourdough. Therefore, the main objective of this study was to identify Lactobacillus strains in Iranian traditional wheat sourdoughs as a basis for further studies on the technological applications in the production of typical breads. Methods: Fourtee...

Lactobacillus nantensis sp. nov., isolated from French wheat sourdough.

A polyphasic taxonomic study of the bacterial flora isolated from traditional French wheat sourdough, using phenotypic characterization and phylogenetic as well as genetic methods, revealed a consistent group of isolates that could not be assigned to any recognized species. These results were confirmed by randomly amplified polymorphic DNA and amplified fragment length polymorphism fingerprinti...

Lactobacillus siliginis sp. nov., isolated from wheat sourdough in South Korea.

The taxonomic position of two lactic-acid-producing bacterial strains, isolated from wheat sourdough in South Korea, was studied using a polyphasic approach. Phylogenetic analysis on the basis of 16S rRNA gene sequences and biochemical and physiological characteristics indicated these two strains to be members of the genus Lactobacillus. They had high 16S rRNA gene sequence similarity (98.5 %) ...

Whole Wheat Sourdough Bread with Bifidobacteria 2 3 Application of Bifidobacteria as Starter Culture in Whole 4 Wheat Sourdough Breadmaking

Subspecies diversity in bacteriocin production by intestinal Lactobacillus salivarius strains.

A recent comparative genomic hybridization study in our laboratory revealed considerable plasticity within the bacteriocin locus of gastrointestinal strains of Lactobacillus salivarius. Most notably, these analyses led to the identification of two novel unmodified bacteriocins, salivaricin L and salivaricin T, produced by the neonatal isolate L. salivarius DPC6488 with immunity, regulatory and ...

Genomic Diversity of Phages Infecting Probiotic Strains of Lactobacillus paracasei.

Strains of the Lactobacillus casei group have been extensively studied because some are used as probiotics in foods. Conversely, their phages have received much less attention. We analyzed the complete genome sequences of five L. paracasei temperate phages: CL1, CL2, iLp84, iLp1308, and iA2. Only phage iA2 could not replicate in an indicator strain. The genome lengths ranged from 34,155 bp (iA2...