SYSTEMATIC EVALUATION OF MOLECULAR GENETIC METHODS FOR SOURDOUGH MICROBIOTA IDENTIFICATION
Ключові слова:
sourdough microbiota, lactic acid bacteria, molecular identification.Анотація
This article is a review of modern molecular-genetic methods for identifying microbiota in sourdough starters, focusing on lactic acid bacteria and yeasts. Comparative evaluation highlights advantages and limitations of PCR-based, restriction, and sequencing approaches, emphasizing the need for a polyphasic strategy to ensure accurate and reproducible microbial characterization.
Посилання
Suo B., Chen X., Wang Y. Recent research advances of lactic acid bacteria in sourdough: origin, diversity, and function. Current opinion in food science. 2021. Vol. 37. P. 66–75. URL: https://doi.org/10.1016/j.cofs.2020.09.007.
Potential of lactic acid bacteria as starter cultures for food fermentation and as producers of biochemicals for value addition / S. Padhi et al. Lactic acid bacteria in food biotechnology. 2022. P. 281–304. URL: https://doi.org/10.1016/b978-0-323-89875-1.00009-2.
Sharma A., Lee S., Park Y.-S. Molecular typing tools for identifying and characterizing lactic acid bacteria: a review. Food science and biotechnology. 2020. Vol. 29, no. 10. P. 1301–1318. URL: https://doi.org/10.1007/s10068-020-00802-x.
Reffai Y. M., Fechtali T. A critical review on the role of lactic acid bacteria in sourdough nutritional quality: mechanisms, potential, and challenges. Applied microbiology. 2025. Vol. 5, no. 3. P. 74. URL: https://doi.org/10.3390/applmicrobiol5030074.
Rapid sourdough yeast identification using panfungal PCR combined with high resolution melting analysis / O. Bazalová et al. Journal of microbiological methods. 2022. Vol. 199. P. 106522. URL: https://doi.org/10.1016/j.mimet.2022.106522.
