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

Food Research International

Volumn 37, Issue 5, 2004, Pages 469-476

  Vernocchi, Pamela ^a   Valmorri, Sara ^b   Gatto, Veronica ^c   Torriani, Sandra ^c   Gianotti, Andrea ^a   Suzzi, Giovanna ^b   Guerzoni, Maria Elisabetta ^a   Gardini, Fausto ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF TERAMO   (Italy)

^c UNIVERSITY OF VERONA   (Italy)

Author keywords

Acetic acid; Baked goods; Candida milleri; Mannitol; Saccharomyces cerevisiae; Sourdough

Indexed keywords

ACETIC ACID; BACTERIA; FERMENTATION; FOOD PRODUCTS; GLUCOSE;

ISOLATION; POLYMORPHISM;

YEAST;

BACTERIA (MICROORGANISMS); CANDIDA; CANDIDA MILLERI; MICROBIOTA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 2542524623     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.01.004     Document Type: Article

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