Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy)

@article{Valmorri2009YeastMA,
  title={Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy)},
  author={Sara Valmorri and Rosanna Tofalo and Luca Settanni and Aldo Corsetti and Giovanna Suzzi},
  journal={Antonie van Leeuwenhoek},
  year={2009},
  volume={97},
  pages={119-129}
}
The aims of this study were to describe the yeast community of 20 sourdoughs collected from central Italy and to characterize the sourdoughs based on chemical properties. A polyphasic approach consisting of traditional culture-based tests (spore-forming and physiological tests) and molecular techniques (PCR-RFLP, RAPD-PCR, PCR-DGGE) and chemical analysis (total acidity, acids, and sugar contents), was utilized to describe the yeast population and to investigate the chemical composition of the… CONTINUE READING

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