Publications

A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation.  (2004)

Authors:
Vernocchi, P.; Valmorri, S.; Gatto, Veronica; Torriani, Sandra; Gianotti, A.; Suzzi, G.; Guerzoni, M. E.; Gardini, F.
Title:
A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation.
Year:
2004
Type of item:
Articolo in Rivista
Tipologia ANVUR:
Articolo su rivista
Language:
Inglese
Referee:
Name of journal:
Food Research International
ISSN of journal:
0963-9969
N° Volume:
37
Number or Folder:
5
Page numbers:
469-476
Keyword:
Acetic acid, Baked goods, Candida milleri, Mannitol, Saccharomyces cerevisiae, Sourdough
Short description of contents:
Eighty-six yeasts were isolated from samples collected during the productive process of Colomba, an Italian traditional sweet-leavened baked good. They were characterised by phenotypic methods and rapidly identified by RAPD-PCR as Candida milleri and Saccharomyces cerevisiae. Cluster analysis of RAPD-PCR profiles indicated a considerable polymorphism among the isolates. Analysis of fermentation products and sugars revealed high amounts of acetic acid and mannitol after the sourdough fermentation. C. milleri is the dominant species in the sourdough. It is not able to ferment maltose and grows fermenting the glucose released by heterofermentative lactic acid bacteria and supply the bacteria of an electron source (fructose) which increases their cell yield and acetic acid production. This strict cooperation evidenced between lactic acid bacteria and yeasts has important technological and organoleptic consequences. The increased production of acetic acid improves the qualitative characteristics of the leavened dough and of the baked product.
Product ID:
35057
Handle IRIS:
11562/235679
Deposited On:
July 6, 2012
Last Modified:
November 11, 2022
Bibliographic citation:
Vernocchi, P.; Valmorri, S.; Gatto, Veronica; Torriani, Sandra; Gianotti, A.; Suzzi, G.; Guerzoni, M. E.; Gardini, F., A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation. «Food Research International» , vol. 37 , n. 52004pp. 469-476

Consulta la scheda completa presente nel repository istituzionale della Ricerca di Ateneo IRIS

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