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Provedor de dados:  BJPS
País:  Brazil
Título:  Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough
Autores:  Aplevicz,Krischina Singer
Mazo,Jaciara Zarpellon
Ilha,Eunice Cassanego
Dinon,Andréia Zilio
Sant´Anna,Ernani Sebastião
Data:  2014-06-01
Ano:  2014
Palavras-chave:  Spontaneous fermentation
Sourdough
Brazilian grape/sourdough
Niagara rosada/sourdough
Lactic acid bacteria/phenotypic characterization
Lactic acid bacteria/genotypic characterization
Yeast/phenotypic characterization
Yeast/ genotypic characterization
Resumo:  Sourdough is a mixture of flour and water fermented by lactic acid bacteria and yeast, with a large use in bakery products. This study was developed with Brazilian grape (Niagara rosada) sourdough obtained from spontaneous fermentation. The aim of this work was to characterize genotypic and phenotypically lactic acid bacteria and yeasts isolated from sourdough. The phenotypic identification for bacteria and yeasts was performed by using the kit API50CHL and 20CAUX and the genotypic characterization was performed by sequencing method. A total of four isolated strains were analyzed in this study. Two of these strains were phenotypically and genotypic identified as Lactobacillus paracasei and one as Saccharomyces cerevisiae. Another sample phenotypically identified as Candida pelliculosa did not show the same identity by sequencing. It shows the need to use phenotypic and genotypic characterization associated for the correct microorganism identification.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502014000200321
Editor:  Universidade de São Paulo, Faculdade de Ciências Farmacêuticas
Relação:  10.1590/S1984-82502014000200011
Formato:  text/html
Fonte:  Brazilian Journal of Pharmaceutical Sciences v.50 n.2 2014
Direitos:  info:eu-repo/semantics/openAccess
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