Unit:
ΠΜΣ Μικροβιακή ΒιοτεχνολογίαLibrary of the School of Science
Author:
Θεοχάρη Αικατερίνη
Supervisors info:
Καραγκούνη Αμαλία Καθηγήτρια (Επιβλέπουσα), Διαλλινάς Γεώργιος Λέκτορας, Χατζηνικολάου Δημήτριος Λέκτορας
Original Title:
Βακτηριακή ποικιλότητα σε βιομηχανικό προζύμι: εναλλαγές και αλληλεπιδράσεις των μικροβιακών πληθυσμών στο χρόνο
Summary:
In this study, a bacterial diversity of two different Greek traditional
sourdoughs were investigated. The microbial composition of the traditional
sourdoughs was characterized by qualitative and quantitative specification of
microorganisms in combination with the genotypic identification methods
including BOX-PCR. Bacteria from Greek sourdoughs belonged to the genera
Lactobacillus, Enterococcus, Acetobacter, Stenotrophomonas with the species of
Lactobacillus siliginis, Acetobacer malorum and Stenotrophomonas maltophilia
as the most frequently isolated. Statistical analysis of the identification
data indicated that the microbial composition of sourdoughs is mainly affected
by the stage of process and the time of sampling. In conclusion, BOX-PCR proved
to be a powerful tool for studying the LAB diversity in traditional fermeted
foods such as sourdough.
Keywords:
Sourdough, Lactic acid bacteria, Yeast, Microbial Diversity, BOX-PCR
Number of references:
143
