MOLECULAR METHOD FOR THE AUTHENTICATION OF TRADITIONAL/TYPICAL BREADS OBTAINED WITH SOURDOUGH, PRIMERS USED IN SAID METHOD AND KIT CONTAINING SAID PRIMERS

摘要

Object of the present invention is a method for the authentication of traditional/typical breads, i.e. breads leavened with sourdough (mother yeast, mother paste or acid paste), by a molecular method allowing the detection and quantification of the DNA of lactic acid bacteria possibly present in the bread. In particular, the invention relates to the use of primers allowing to carry out a quantitative polymerase chain reaction (qPCR) allowing the cellular density of bacteria, advantageously lactic acid bacteria, contained in the leavened food products to be verified, and to determine if such a density is compatible with natural leavening. The above mentioned primers and a kit containing thereof are also an object of the invention.