Genetic diversity and involvement in bread spoilage of Bacillus strains isolated from flour and ropy bread

I. B. Sorokulova, O. N. Reva, V. V. Smirnov, Iryna Pinchuk, S. V. Lapa, M. C. Urdaci

Research output: Contribution to journalArticle

54 Citations (Scopus)

Abstract

Aims: To study Bacillus contamination of wheat flour and ropy bread, to analyse genetic diversity of isolated strains and to evaluate the ability of these strains to produce ropy bread. Methods and Results: Classical and molecular methods [16S rDNA sequencing and random amplified polymorphic DNA (RAPD)-PCR] were used to identify and type-isolated strains. The predominant species isolated were Bacillus subtilis and B. licheniformis. RAPD analysis demonstrated that the same sample may harbor different strains. Ten of 15 strains of B. subtilis and four of six strains of B. licheniformis were able to cause rope spoilage of the laboratory-baked bread. Conclusion: RAPD typing can be useful in the tracking of Bacillus strains during bakery processing and in the understanding of the role of different Bacillus strains in the rope spoilage of bread. Significance and Impact of the Study: The results indicate the variability of Bacillus strains isolated from flour and responsible for rope spoilage of bread.

Original languageEnglish (US)
Pages (from-to)169-173
Number of pages5
JournalLetters in Applied Microbiology
Volume37
Issue number2
DOIs
StatePublished - 2003
Externally publishedYes

Fingerprint

Spoilage
Bread
Flour
Bacilli
Bacillus
DNA
Bacillus subtilis
Bakeries
harbor
wheat
DNA Fingerprinting
Ports and harbors
Ribosomal DNA
Triticum
Contamination
genetic diversity
Polymerase Chain Reaction
Processing
method

Keywords

  • B. subtilis
  • Bacillus licheniformis
  • Flour
  • RAPD-PCR
  • Ropy bread

ASJC Scopus subject areas

  • Applied Microbiology and Biotechnology
  • Water Science and Technology
  • Fluid Flow and Transfer Processes
  • Microbiology
  • Ecology

Cite this

Genetic diversity and involvement in bread spoilage of Bacillus strains isolated from flour and ropy bread. / Sorokulova, I. B.; Reva, O. N.; Smirnov, V. V.; Pinchuk, Iryna; Lapa, S. V.; Urdaci, M. C.

In: Letters in Applied Microbiology, Vol. 37, No. 2, 2003, p. 169-173.

Research output: Contribution to journalArticle

Sorokulova, I. B. ; Reva, O. N. ; Smirnov, V. V. ; Pinchuk, Iryna ; Lapa, S. V. ; Urdaci, M. C. / Genetic diversity and involvement in bread spoilage of Bacillus strains isolated from flour and ropy bread. In: Letters in Applied Microbiology. 2003 ; Vol. 37, No. 2. pp. 169-173.
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