Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity
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| Veröffentlicht in: | Applied and Environmental Microbiology 2012-02, Vol.78 (4), p.1251-1264 |
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| creator | MINERVINI, Fabio DI CAGNO, Raffaella LATTANZI, Anna DE ANGELIS, Maria ANTONIELLI, Livio CARDINALI, Gianluigi CAPPELLE, Stefan GOBBETTI, Marco |
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| doi_str_mv | 10.1128/AEM.07721-11 |
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</description><identifier>ISSN: 0099-2240</identifier><identifier>EISSN: 1098-5336</identifier><identifier>DOI: 10.1128/AEM.07721-11</identifier><identifier>PMID: 22156414</identifier><identifier>CODEN: AEMIDF</identifier><language>eng</language><publisher>Washington, DC: American Society for Microbiology</publisher><subject>Amino Acids - analysis ; Biodiversity ; Biological and medical sciences ; breads ; Candida ; Correlation analysis ; DNA, Bacterial - chemistry ; DNA, Bacterial - genetics ; DNA, Fungal - chemistry ; DNA, Fungal - genetics ; DNA, Ribosomal - chemistry ; DNA, Ribosomal - genetics ; flour ; Food Analysis ; Food Microbiology ; free amino acids ; fructose ; Fructose - analysis ; Fundamental and applied biological sciences. Psychology ; glucose ; Glucose - analysis ; Gram-positive bacteria ; ingredients ; Italy ; lactic acid bacteria ; Lactobacillales - classification ; Lactobacillales - genetics ; Lactobacillales - isolation & purification ; Lactobacillales - physiology ; Lactobacillus paralimentarius ; Lactobacillus plantarum ; Lactobacillus sanfranciscensis ; Maltose ; Metagenome ; microbial communities ; Microbial Ecology ; Microbial Interactions ; Microbiology ; Molecular Sequence Data ; principal component analysis ; RNA, Ribosomal - genetics ; RNA, Ribosomal, 16S - genetics ; Saccharomyces cerevisiae ; Sequence Analysis, DNA ; sourdough ; species diversity ; Triticum turgidum subsp. durum ; Yeast ; yeasts ; Yeasts - classification ; Yeasts - genetics ; Yeasts - isolation & purification ; Yeasts - physiology</subject><ispartof>Applied and Environmental Microbiology, 2012-02, Vol.78 (4), p.1251-1264</ispartof><rights>2015 INIST-CNRS</rights><rights>Copyright American Society for Microbiology Feb 2012</rights><rights>Copyright © 2012, American Society for Microbiology. All Rights Reserved. 2012 American Society for Microbiology</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c565t-e5cfe31baa801edb00f21205511312d417f0ce387e04ee677c0247f87f9461cc3</citedby><cites>FETCH-LOGICAL-c565t-e5cfe31baa801edb00f21205511312d417f0ce387e04ee677c0247f87f9461cc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3273004/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3273004/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,724,777,781,882,3175,3176,27905,27906,53772,53774</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25527828$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22156414$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>MINERVINI, Fabio</creatorcontrib><creatorcontrib>DI CAGNO, Raffaella</creatorcontrib><creatorcontrib>LATTANZI, Anna</creatorcontrib><creatorcontrib>DE ANGELIS, Maria</creatorcontrib><creatorcontrib>ANTONIELLI, Livio</creatorcontrib><creatorcontrib>CARDINALI, Gianluigi</creatorcontrib><creatorcontrib>CAPPELLE, Stefan</creatorcontrib><creatorcontrib>GOBBETTI, Marco</creatorcontrib><title>Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity</title><title>Applied and Environmental Microbiology</title><addtitle>Appl Environ Microbiol</addtitle><description>Classifications
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</description><subject>Amino Acids - analysis</subject><subject>Biodiversity</subject><subject>Biological and medical sciences</subject><subject>breads</subject><subject>Candida</subject><subject>Correlation analysis</subject><subject>DNA, Bacterial - chemistry</subject><subject>DNA, Bacterial - genetics</subject><subject>DNA, Fungal - chemistry</subject><subject>DNA, Fungal - genetics</subject><subject>DNA, Ribosomal - chemistry</subject><subject>DNA, Ribosomal - genetics</subject><subject>flour</subject><subject>Food Analysis</subject><subject>Food Microbiology</subject><subject>free amino acids</subject><subject>fructose</subject><subject>Fructose - analysis</subject><subject>Fundamental and applied biological sciences. 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Psychology</topic><topic>glucose</topic><topic>Glucose - analysis</topic><topic>Gram-positive bacteria</topic><topic>ingredients</topic><topic>Italy</topic><topic>lactic acid bacteria</topic><topic>Lactobacillales - classification</topic><topic>Lactobacillales - genetics</topic><topic>Lactobacillales - isolation & purification</topic><topic>Lactobacillales - physiology</topic><topic>Lactobacillus paralimentarius</topic><topic>Lactobacillus plantarum</topic><topic>Lactobacillus sanfranciscensis</topic><topic>Maltose</topic><topic>Metagenome</topic><topic>microbial communities</topic><topic>Microbial Ecology</topic><topic>Microbial Interactions</topic><topic>Microbiology</topic><topic>Molecular Sequence Data</topic><topic>principal component analysis</topic><topic>RNA, Ribosomal - genetics</topic><topic>RNA, Ribosomal, 16S - genetics</topic><topic>Saccharomyces cerevisiae</topic><topic>Sequence Analysis, DNA</topic><topic>sourdough</topic><topic>species diversity</topic><topic>Triticum turgidum subsp. durum</topic><topic>Yeast</topic><topic>yeasts</topic><topic>Yeasts - classification</topic><topic>Yeasts - genetics</topic><topic>Yeasts - isolation & purification</topic><topic>Yeasts - physiology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>MINERVINI, Fabio</creatorcontrib><creatorcontrib>DI CAGNO, Raffaella</creatorcontrib><creatorcontrib>LATTANZI, Anna</creatorcontrib><creatorcontrib>DE ANGELIS, Maria</creatorcontrib><creatorcontrib>ANTONIELLI, Livio</creatorcontrib><creatorcontrib>CARDINALI, Gianluigi</creatorcontrib><creatorcontrib>CAPPELLE, Stefan</creatorcontrib><creatorcontrib>GOBBETTI, Marco</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Ecology Abstracts</collection><collection>Entomology Abstracts (Full archive)</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Applied and Environmental Microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>MINERVINI, Fabio</au><au>DI CAGNO, Raffaella</au><au>LATTANZI, Anna</au><au>DE ANGELIS, Maria</au><au>ANTONIELLI, Livio</au><au>CARDINALI, Gianluigi</au><au>CAPPELLE, Stefan</au><au>GOBBETTI, Marco</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity</atitle><jtitle>Applied and Environmental Microbiology</jtitle><addtitle>Appl Environ Microbiol</addtitle><date>2012-02-01</date><risdate>2012</risdate><volume>78</volume><issue>4</issue><spage>1251</spage><epage>1264</epage><pages>1251-1264</pages><issn>0099-2240</issn><eissn>1098-5336</eissn><coden>AEMIDF</coden><abstract>Classifications
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</abstract><cop>Washington, DC</cop><pub>American Society for Microbiology</pub><pmid>22156414</pmid><doi>10.1128/AEM.07721-11</doi><tpages>14</tpages><oa>free_for_read</oa></addata></record> |
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| issn | 0099-2240 1098-5336 |
| language | eng |
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| source | American Society for Microbiology; MEDLINE; PubMed Central; Alma/SFX Local Collection |
| subjects | Amino Acids - analysis Biodiversity Biological and medical sciences breads Candida Correlation analysis DNA, Bacterial - chemistry DNA, Bacterial - genetics DNA, Fungal - chemistry DNA, Fungal - genetics DNA, Ribosomal - chemistry DNA, Ribosomal - genetics flour Food Analysis Food Microbiology free amino acids fructose Fructose - analysis Fundamental and applied biological sciences. Psychology glucose Glucose - analysis Gram-positive bacteria ingredients Italy lactic acid bacteria Lactobacillales - classification Lactobacillales - genetics Lactobacillales - isolation & purification Lactobacillales - physiology Lactobacillus paralimentarius Lactobacillus plantarum Lactobacillus sanfranciscensis Maltose Metagenome microbial communities Microbial Ecology Microbial Interactions Microbiology Molecular Sequence Data principal component analysis RNA, Ribosomal - genetics RNA, Ribosomal, 16S - genetics Saccharomyces cerevisiae Sequence Analysis, DNA sourdough species diversity Triticum turgidum subsp. durum Yeast yeasts Yeasts - classification Yeasts - genetics Yeasts - isolation & purification Yeasts - physiology |
| title | Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity |
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