scholarly journals Phenotypic and Genotypic Characterization of Some Lactic Acid Bacteria Isolated from Bee Pollen: A Preliminary Study

2014 ◽  
Vol 33 (1) ◽  
pp. 11-23 ◽  
Author(s):  
Hani BELHADJ ◽  
Daoud HARZALLAH ◽  
Dalila BOUAMRA ◽  
Seddik KHENNOUF ◽  
Saliha DAHAMNA ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bee Pollen ◽  
Genotypic Characterization ◽  
Preliminary Study ◽  
Phenotypic And Genotypic Characterization

scholarly journals Phenotypic and genotypic characterization of lactic acid bacteria isolated from spontaneously fermented vegetable amaranth

2021 ◽  
Vol 15 (6) ◽  
pp. 254-261
Author(s):  
Tamunodiepriye Iruene Ibinabo ◽  
Nalianya Wafula Eliud ◽  
Kuja Josiah ◽  
Maina Mathara Julius
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Genotypic Characterization ◽  
Phenotypic And Genotypic Characterization

scholarly journals Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

2014 ◽  
Vol 50 (2) ◽  
pp. 321-327 ◽  
Author(s):  
Krischina Singer Aplevicz ◽  
Jaciara Zarpellon Mazo ◽  
Eunice Cassanego Ilha ◽  
Andréia Zilio Dinon ◽  
Ernani Sebastião Sant´Anna
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bakery Products ◽  
Spontaneous Fermentation ◽  
Isolation And Characterization ◽  
Genotypic Characterization ◽  
Sequencing Method ◽  
Microorganism Identification ◽  
Niagara Rosada

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.

scholarly journals Genotypic characterization of lactic acid bacteria isolated from traditional Pecorino Siciliano cheese

2008 ◽  
Vol 88 (6) ◽  
pp. 619-629 ◽  
Author(s):  
Anna Vernile ◽  
Giovanni Giammanco ◽  
Giuseppe Spano ◽  
Thomas P. Beresford ◽  
Patrick F. Fox ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Genotypic Characterization
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