Current Microbiology

, Volume 20, Issue 4, pp 201–207 | Cite as

Plasmid contents of lactic acid bacteria isolated from different types of sour doughs

  • Clas Lönner
  • Katarina Preve-Åkesson
  • Siv Ahrné


The plasmid contents of 13 lactic acid bacteria isolated from different types of sour doughs were examined and compared with the plasmid contents of 11 culture collection strains and one commercial pure starter culture for sour doughs. In addition, plasmid analysis was used as a tool to study the stability of a starter culture during sour dough fermentation in a bakery.

The tested strains varied in plasmid content from no plasmid up to six plasmids, with molecular weights from 1.5 to 43 MDal. In most cases, the wild-type strains contained a higher number of plasmids than the culture collection strains. The ability of the strains to ferment different carbohydrates was also investigated, but no obvious correlations between the fermentation patterns and the plasmid patterns could be observed. During the fermentation of the bakery sour dough, strains other than the inoculated starter culture gradually became dominant in the microflora. These new strains contained 1–3 plasmids, contrary to the plasmidless starter culture, and they also fermented more carbohydrates than the starter culture.


Molecular Weight Fermentation Carbohydrate Lactic Acid Culture Collection 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer-Verlag New York Inc 1990

Authors and Affiliations

  • Clas Lönner
    • 1
  • Katarina Preve-Åkesson
    • 1
  • Siv Ahrné
    • 1
  1. 1.Department of Applied MicrobiologyChemical CenterLundSweden

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