Settanni, L,Valmorri, S,van Sinderen, D,Suzzi, G,Paparella, A,Corsetti, A;

2006

May

Applied and Environmental Microbiology

Combination of multiplex PCR electrophoresis for monitoring and PCR-denaturing gradient gel common sourdough-associated Lactobacillus species

Validated

()

LACTIC-ACID BACTERIA FERMENTED MAIZE DOUGH MICROORGANISMS POPULATIONS DIVERSITY POZOL DNA

72

3793

3796

A combination of denaturing gradient gel electrophoresis (DGGE) and a previously described multiplex PCR approach was employed to detect sourdough lactobacilli. Primers specific for certain groups of Lactobacillus spp. were used to amplify fragments, which were analyzed by DGGE. DGGE profiles obtained from Lactobacillus type strains acted as standards to analyze lactobacilli from four regional Abruzzo (central Italy) sourdoughs.