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Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy)
Author(s) -
Valmorri S.,
Settanni L.,
Suzzi G.,
Gardini F.,
Vernocchi P.,
Corsetti A.
Publication year - 2006
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2006.01942.x
Subject(s) - biology , 16s ribosomal rna , multiplex polymerase chain reaction , microbiology and biotechnology , polymerase chain reaction , lactobacillus , bacteria , strain (injury) , gene , genetics , anatomy
Aims: To characterize the lactobacilli community of 20 sourdoughs using a novel polyphasic approach. Methods and Results: A polyphasic approach, consisting of a two‐step multiplex polymerase chain reaction (PCR) system, 16S rRNA gene sequence analysis and physiological features, was applied to identify 127 isolates, representing about 37% of the presumptive lactobacilli collected from sourdough samples. Multiplex PCR successfully identified 111 isolates, while 16S rRNA gene sequencing was applied for the other 16 isolates, two of which could not be associated with any previously described lactic acid bacteria (LAB) species. Strain diversity was evaluated by phenotypic and random amplified polymorphic DNA‐PCR analysis. Molecular detection of Lactobacillus group species was also performed on total DNA extracted from the doughs. Conclusions: Abruzzo region sourdough lactobacilli biodiversity, reflected in both Lactobacillus species composition and strain polymorphism, is similar to that of other Italian regions and is a source of novel LAB species. Significance and Impact of the Study: Within culture‐independent methods, multiplex PCR is a rapid tool to study the lactobacilli population of sourdoughs.