Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy

Corsetti, Aldo; Lavermicocca, Paola; Morea, M.; Baruzzi, Federico; Tosti, Nicola; Gobbetti, Marco

doi:10.1016/s0168-1605(00)00447-5

Cited by 219 publications

(185 citation statements)

References 17 publications

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“…A common effect is an alteration of the pH, since although some microorganisms (e.g., streptococci, lactobacilli, and Candida) can occupy environments under a broad range of pH conditions, most are susceptible to acidic pHs below 4 (288). Thus, changes in pH can affect microbial community structure by either promoting or inhibiting the growth of acid-sensitive organisms, as demonstrated in the phyllosphere, the human gut, and cheese and wine production (5,13,78,113,289). On cheese surfaces, for example, yeast lactate metabolism and the production of alkaline metabolites such as ammonia cause deacidification that favors the growth of less-acid-tolerant bacterial strains that are essential for cheese ripening (79).…”

Section: Bacterial-fungal Molecular Interactions and Communicationmentioning

confidence: 99%

Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists

Frey‐Klett

Burlinson

Deveau

et al. 2011

Microbiol Mol Biol Rev

720

531

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SUMMARY Bacteria and fungi can form a range of physical associations that depend on various modes of molecular communication for their development and functioning. These bacterial-fungal interactions often result in changes to the pathogenicity or the nutritional influence of one or both partners toward plants or animals (including humans). They can also result in unique contributions to biogeochemical cycles and biotechnological processes. Thus, the interactions between bacteria and fungi are of central importance to numerous biological questions in agriculture, forestry, environmental science, food production, and medicine. Here we present a structured review of bacterial-fungal interactions, illustrated by examples sourced from many diverse scientific fields. We consider the general and specific properties of these interactions, providing a global perspective across this emerging multidisciplinary research area. We show that in many cases, parallels can be drawn between different scenarios in which bacterial-fungal interactions are important. Finally, we discuss how new avenues of investigation may enhance our ability to combat, manipulate, or exploit bacterial-fungal complexes for the economic and practical benefit of humanity as well as reshape our current understanding of bacterial and fungal ecology.

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Section: Bacterial-fungal Molecular Interactions and Communicationmentioning

confidence: 99%

Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists

Frey‐Klett

Burlinson

Deveau

et al. 2011

Microbiol Mol Biol Rev

720

531

View full text Add to dashboard Cite

show abstract

“…Although bread is generally produced with the flour from common wheat (Triticum aestivum L), for this reason also called "bread wheat", the use of semolina from durum wheat (Triticum durum Desf) in bread production is quite common in southern Italy (Corsetti et al, 2001;Quaglia, 1988). Several typical breads produced in Sicily are made with semolina applying the sourdough technology (Ventimiglia et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

Alfonzo

Urso

Corona

et al. 2016

International Journal of Food Microbiology

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“…Lactobacillus sanfranciscensis is considered a key microorganism (Gobbetti et al, 1996), being the predominant bacterial species in type I sourdoughs for San Francisco bread and many traditional Italian and German baked products (Corsetti et al, 2001;Foschino et al, 2001;Meroth et al, 2003). The increasing knowledge of sourdough ecology is leading to the improvement of the quality of the end product through the use of starter cultures with enhanced technological capabilities, such as exopolysaccharide production (Korakli et al, 2003;Lacaze et al, 2007), antifungal activity (Corsetti et al, 1998b;Schnürer & Magnusson, 2005), antistaling properties (Corsetti et al, 2000;Moore et al, 2007) and decreased gluten intolerance (Di Cagno et al, 2005;Gobbetti et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses

et al. 2010

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Lactobacillus sanfranciscensis is a lactic acid bacterium that characterizes the sourdough environment. The genetic differences of 24 strains isolated in different years from sourdoughs, mostly collected in Italy, were examined and compared by PFGE and multilocus sequence typing (MLST). The MLST scheme, based on the analysis of six housekeeping genes (gdh, gyrA, mapA, nox, pgmA and pta) was developed for this study. PFGE with the restriction enzyme ApaI proved to have higher discriminatory power, since it revealed 22 different pulsotypes, while 19 sequence types were recognized through MLST analysis. Notably, restriction profiles generated from three isolates collected from the same firm but in three consecutive years clustered in a single pulsotype and showed the same sequence type, emphasizing the fact that the main factors affecting the dominance of a strain are correlated with processing conditions and the manufacturing environment rather than the geographical area. All results indicated a limited recombination among genes and the presence of a clonal population in L. sanfranciscensis. The MLST scheme proposed in this work can be considered a useful tool for characterization of isolates and for indepth examination of the strain diversity and evolution of this species.

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Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy

Cited by 219 publications

References 17 publications

Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists

Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses

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