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Lactic acid bacteria and yeasts from wheat sourdoughs of the Marche region

Osimani, Andrea and Zannini, Emanuele and Aquilanti, Lucia and Mannazzu, Ilaria Maria and Comitini, Francesca and Clementi, Francesca (2009) Lactic acid bacteria and yeasts from wheat sourdoughs of the Marche region. Italian Journal of Food Science, Vol. 21 (3), p. 269-286. ISSN 1120-1770. Article.

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The need for a greater diversification of baked products has given rise to the on-going search for yeast and lactic acid bacteria (LAB) strains with optimal baking potential. Thirty-six yeasts and 118 LAB, isolated from nine type I sourdoughs that were sampled in bakeries located in the Marche region (central Italy), were molecularly and phenotypically characterized. The polyphasic approach used revealed the biodiversity of the microbial communities investigated and two yeasts and ten LAB cultures with the potential to be used in sourdough bread-making processes were identified.

Item Type:Article
ID Code:4256
Uncontrolled Keywords:Baking industry, lactic acid bacteria, starter cultures, wheat sourdough, yeasts
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/16 Microbiologia agraria
Divisions:001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Publisher:Chiriotti Editori
Publisher Policy:Depositato per gentile concessione dell'Editore
Deposited On:23 Jul 2010 17:45

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