Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy)

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 97, Issue 2, 2010, Pages 119-129

  Valmorri, Sara ^a   Tofalo, Rosanna ^a   Settanni, Luca ^b   Corsetti, Aldo ^a   Suzzi, Giovanna ^a  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITY OF PALERMO   (Italy)

Author keywords

Abruzzo region; Culture dependent and independent methods; Denaturing gradient gel electrophoresis; Organic acids; Sugars; Yeasts

Indexed keywords

ARTICLE; CANDIDA; CANDIDA KRUSEI; CANDIDA MILLERI; CHEMICAL COMPOSITION; CONTROLLED STUDY; DENATURING GRADIENT GEL ELECTROPHORESIS; DOUGH; FERMENTATION; FUNGAL COMMUNITY; FUNGAL DETECTION; FUNGAL STRAIN; FUNGUS IDENTIFICATION; GENOTYPE PHENOTYPE CORRELATION; INTRASPECIFIC VARIATION; ITALY; NONHUMAN; POLYMERASE CHAIN REACTION; PRIORITY JOURNAL; RANDOM AMPLIFIED POLYMORPHIC DNA; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SACCHAROMYCES CEREVISIAE; TORULASPORA; WHEAT; YEAST;

BIODIVERSITY; BREAD; DNA FINGERPRINTING; DNA, FUNGAL; DNA, RIBOSOMAL; FERMENTATION; ITALY; MYCOLOGICAL TYPING TECHNIQUES; POLYMORPHISM, GENETIC; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; YEASTS;

CANDIDA MILLERI; ISSATCHENKIA ORIENTALIS; SACCHAROMYCES CEREVISIAE; TORULASPORA DELBRUECKII; TRITICUM AESTIVUM;

EID: 77649186118     PISSN: 00036072     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10482-009-9392-x     Document Type: Article

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