Bacterial population in traditional sourdough evaluated by molecular methods

C.L. Randazzo, G.H.J. Heilig, C. Restuccia, P. Giudici, C. Caggia

Research output: Contribution to journalArticleAcademicpeer-review

69 Citations (Scopus)


Aims: To study the microbial communities in artisanal sourdoughs, manufactured by traditional procedure in different areas of Sicily, and to evaluate the lactic acid bacteria (LAB) population by classical and culture-independent approaches. Methods and Results: Forty-five LAB isolates were identified both by phenotypic and molecular methods. The restriction fragment length polymorphism and 16S ribosomal DNA gene sequencing gave evidence of a variety of species with the dominance of Lactobacillus sanfranciscensis and Lactobacillus pentosus, in all sourdoughs tested. Culture-independent method, such as denaturing gradient gel electrophoresis (DGGE) of the V6¿V8 regions of the 16S rDNA, was applied for microbial community fingerprint. The DGGE profiles revealed the dominance of L. sanfranciscensis species. In addition, Lactobacillus-specific primers were used to amplify the V1¿V3 regions of the 16S rDNA. DGGE profiles flourished the dominance of L. sanfranciscensis and Lactobacillus fermentum in the traditional sourdoughs, and revealed that the closely related species Lactobacillus kimchii and Lactobacillus alimentarius were not discriminated.
Original languageEnglish
Pages (from-to)251-258
JournalJournal of Applied Microbiology
Issue number2
Publication statusPublished - 2005


  • gradient gel-electrophoresis
  • lactic-acid bacteria
  • 16s ribosomal-rna
  • fermented maize dough
  • microflora
  • dynamics
  • diversity
  • yeasts
  • pozol


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