Microbial population in lithuanian spontaneous rye sourdoughs

• Autorzy: Digaitiene A. , Hansen A. , Juodeikiene G. , Josephsen J.
• Języki publikacji: EN

Abstrakty

EN

In order to study the composition of the lactic acid bacteria (LAB) population of spontaneous rye sourdoughs used for the manufacture of traditional Lithuanian bread, 56 strains of LAB were isolated from nine samples and identified. Morphological and phenotypic analysis showed the presence of six groups: four within lactic acid bacteria rods (43 % strains) and two within cocci (57 %). Genetic diversity was evaluated by using PCR amplification of 16S rDNA sequencing and ITS-PCR methods. Overall, 39 % were identified as P. pentosaceus, 18 % as P. acidilactici and L. farciminis, 16 % as Lactobacillus ssp., 7 % as L. curvatus and 2 % as L. sakei. Both the diversity and structure of the lactic microflora for sourdoughs varied among samples.

Słowa kluczowe

EN

Lithuanian bread; rye sourdough; microbial population

PL

pieczywo; mąka; zboża

• Wydawca: Bydgoskie Towarzystwo Naukowe
• Czasopismo: Ekologia i Technika
• Rocznik: 2005
• Tom: R. 13, nr 5
• Strony: 193--198
• Opis fizyczny: Bibliogr. 23 poz., rys., tab.

Twórcy

autor

Digaitiene A.

• Department of Food Science, The Royal Veterinary and Agricultural University, Thorvaldsensvej 40, DK-1871 Frederiksberg C, Denmark

autor

Hansen A.

• Department of Food Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-Kaunas, Lithuania

autor

Juodeikiene G.

• Department of Food Science, The Royal Veterinary and Agricultural University, Thorvaldsensvej 40, DK-1871 Frederiksberg C, Denmark

autor

Josephsen J.

• Department of Food Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-Kaunas, Lithuania

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