| lactobacillus frumenti sp. nov., a new lactic acid bacterium isolated from rye-bran fermentations with a long fermentation period. | within the framework of the characterization of the microflora of an industrial sourdough fermentation, strains of lactobacillus amylovorus, lactobacillus pontis and two other strains were isolated which could not be associated with a valid species. these latter strains were gram-positive, catalase-negative, non-spore-forming, non-motile rods that could be clearly differentiated from known species by 16s rdna sequence analysis. for further characterization, the morphological, physiological (suga ... | 2000 | 11155988 |
| in situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria. | eps formed by lactobacilli in situ during sourdough fermentation may replace hydrocolloids currently used as texturizing, antistaling, or prebiotic additives in bread production. in this study, a screening of >100 strains of cereal-associated and intestinal lactic acid bacteria was performed for the production of exopolysaccharides (eps) from sucrose. fifteen strains produced fructan, and four strains produced glucan. it was remarkable that formation of glucan and fructan was most frequently fou ... | 2003 | 12571016 |
| molecular identification of the microbiota of french sourdough using temporal temperature gradient gel electrophoresis. | the microbiota of four industrial french sourdoughs (bf, go, vb and rf) was characterized by pcr temporal temperature gel electrophoresis (ttge). the ttge technique reveals differences in the 16s rdna v6-v8 regions of these bacteria. dna was extracted directly from sourdough samples. a specific ttge fingerprint was determined for 30 bacterial species, including members of the genera lactobacillus, leuconostoc and weissella, all known to be present in sourdough. these sourdoughs contain different ... | 2007 | 17613364 |
| a one-step reaction for the rapid identification of lactobacillus mindensis, lactobacillus panis, lactobacillus paralimentarius, lactobacillus pontis and lactobacillus frumenti using oligonucleotide primers designed from the 16s-23s rrna intergenic sequences. | species-specific primers targeting the 16s-23s ribosomal dna (rdna) intergenic spacer region (isr) were designed to rapidly discriminate between lactobacillus mindensis, lactobacillus panis, lactobacillus paralimentarius, lactobacillus pontis and lactobacillus frumenti species recently isolated from french sourdough. | 2008 | 18217935 |
| presence of sourdough lactic acid bacteria in commercial total mixed ration silage as revealed by denaturing gradient gel electrophoresis analysis. | to characterize the bacterial communities in commercial total mixed ration (tmr) silage, which is known to have a long bunk life after silo opening. | 2010 | 20796210 |
| characterization of lactic acid bacteria from musts and wines of three consecutive vintages of ribeira sacra. | this study was designed to isolate and characterize the lactic acid microbiota of the musts and wines of a young denomination of origin area, ribeira sacra in north-west spain. | 2011 | 21204877 |
| description of a french natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota. | sourdoughs are complex ecosystems which are widely used to produce baked goods. this study aimed to provide a dynamic description of an industrial french sourdough ecosystem over 10 consecutive days. the sourdough was obtained from a natural fermentation that has been propagated over several years by the traditional backslopping method. the physico-chemical properties (ph, temperature, total titratable acidity) and the diversity of the lactobacilli among the microbiota were analyzed. a culture-d ... | 2011 | 21935690 |
| diversity and stability of lactic acid bacteria in rye sourdoughs of four bakeries with different propagation parameters. | we identified the lactic acid bacteria within rye sourdoughs and starters from four bakeries with different propagation parameters and tracked their dynamics for between 5-28 months after renewal. evaluation of bacterial communities was performed using plating, denaturing gradient gel electrophoresis, and pyrosequencing of 16s rrna gene amplicons. lactobacillus amylovorus and lactobacillus frumenti or lactobacillus helveticus, lactobacillus pontis and lactobacillus panis prevailed in sourdoughs ... | 2016 | 26849134 |