Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy.
PCR-DGGE
lactic acid bacteria
solid-phase microextraction technique–gas chromatography/mass spectrometry
sourdough
volatile organic compounds
Journal
Frontiers in microbiology
ISSN: 1664-302X
Titre abrégé: Front Microbiol
Pays: Switzerland
ID NLM: 101548977
Informations de publication
Date de publication:
2019
2019
Historique:
received:
03
04
2019
accepted:
01
07
2019
entrez:
10
8
2019
pubmed:
10
8
2019
medline:
10
8
2019
Statut:
epublish
Résumé
This study identified the lactic acid bacteria (LAB) biota and the volatilome profile of 28 typical sourdoughs of Irpinia-a large area of the Campania region of Southern Italy where numerous breads are produced, even today, following the ancient procedures of sourdough fermentation and for which information on the microbiological and sensory profile is lacking in literature. For this purpose, microbial quality, LAB biodiversity, chemical, and technological characteristics, as well as aroma profile by solid-phase microextraction technique (SPME)-gas chromatography/mass spectrometry (GC/MS) of Irpinian sourdoughs were investigated. The dominant LAB microbiota was examined by both culture-dependent and culture-independent methods Polymerase Chain Reaction/Denaturing Gradient Gel Electrophoresis (PCR-DGGE). Results showed a high biodiversity in LAB community whereas the most frequent lactobacilli species recognized were
Identifiants
pubmed: 31396170
doi: 10.3389/fmicb.2019.01621
pmc: PMC6667676
doi:
Types de publication
Journal Article
Langues
eng
Pagination
1621Références
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