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Microbial population in lithuanian spontaneous rye sourdoughs

Digaitiene A., Hansen A., Juodeikiene G., Josephsen J.

Ekologia i Technika

2005

R. 13, nr 5

193-198

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.