| lactobacillus casei, dominant species in naturally fermented sicilian green olives. | this study investigated the phenotypic and genotypic characteristics of lactic acid bacteria in naturally fermented green olives, collected from different areas of sicily. both classical biochemical tests and pcr/restriction fragments length polymorphism (rflp) of 16s rdna were used to characterize the isolates. the identity of the isolates was obtained by the partial sequencing analysis of the 16s rdna. the biomerieux software assigned the 13 heterofermentative strains to the lactobacillus brev ... | 2004 | 14672826 |
| monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation. | the present work was carried out to retrieve the origin of lactic acid bacteria (lab) in sourdough. to this purpose, wheat lab were monitored from ear harvest until the first step of fermentation for sourdough development. the influence of the geographical area and variety on lab species/strain composition was also determined. the ears of four triticum durum varieties (duilio, iride, saragolla and simeto) were collected from several fields located within the palermo province (sicily, italy) and ... | 2017 | 27889157 |
| codominance of lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation. | fifteen sourdoughs produced in western sicily (southern italy) were analysed by classical methods for their chemico-physical characteristics and the levels of lactic acid bacteria (lab). ph and total titratable acidity (tta) were mostly in the range commonly reported for similar products produced in italy, but the fermentation quotient (fq) of the majority of samples was above 4.0, due to the low concentration of acetic acid estimated by high performance liquid chromatography (hplc). specific co ... | 2015 | 26187828 |
| effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine. | the composition of yeast and lactic acid bacteria (lab) communities and the chemical evolution of the large-scale commercial vinification of catarratto igt sicilia, carried out under the biological regime, was followed from grape harvest until bottling. simultaneously to the maximum growth of yeasts, lab counts reached high level of concentration (6-7 log cfu ml(-1)) during the first steps of the alcoholic fermentation. yeast identification was determined applying different molecular methods. th ... | 2013 | 23611824 |