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.
Lactic acid bacteria and yeasts from wheat sourdoughs of the Marche region / Osimani, Andrea; Zannini, E.; Aquilanti, Lucia; Clementi, Francesca; Comitini, Francesca; Clementi, F.. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - Vol. 21 (3):(2009), pp. 269-286.
Lactic acid bacteria and yeasts from wheat sourdoughs of the Marche region.
OSIMANI, ANDREA;AQUILANTI, Lucia;CLEMENTI, Francesca;COMITINI, FRANCESCA;
2009-01-01
Abstract
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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
