Open AccessPresence of yeasts in southern Italian sourdoughs from Triticum aestivum flour
Author(s) -
Succi M,
Reale A,
Andrighetto C,
Lombardi A,
Sorrentino E,
Coppola R
Publication year - 2003
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1016/s0378-1097(03)00500-7
Subject(s) - candida glabrata , candida krusei , biology , wheat flour , food science , yeast , botany , candida tropicalis , biochemistry , candida albicans
Samples of sourdoughs obtained from 13 artisanal bakeries located in the Molise and Campania regions were analysed. The sourdoughs were produced with the exclusive use of Triticum aestivum wheat flour. pH values of sourdoughs from Molise were generally lower than those from Campania. The number of yeasts in the samples of sourdoughs from Molise was generally higher than in those from Campania, which in two cases evidenced counts about 2 log cfu g −1 . By utilising and comparing traditional and biomolecular techniques of identification a complete picture of the isolates was obtained: 58 strains were identified as Saccharomyces cerevisiae , five as Candida colliculosa , four as C. lambica , three as C. krusei , three as C. valida and two as C. glabrata .