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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2003

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Presence of yeasts in Southern Italian sourdough from Trticum aestivum flour

Anno di pubblicazione: 2003

Autori: Succi, M.; Reale, A.; Andrighetto,C.; Lombardi, A.; Sorrentino, E.; Coppola, R.

Affiliazioni autori: Succi, M.; Reale, A.; Andrighetto,C.; Lombardi, A.; Sorrentino, E.; Coppola, R.: DiSTAAM-Unimol

Autori CNR:

  • RAFFAELE COPPOLA
  • ANNA REALE
  • ELENA SORRENTINO

Lingua: inglese

Abstract: Samples of sourdoughs obtained from 13 artisanal bakeries located in the Molise and Campania regions were analysed. The sourdoughs were produced with the exclusive use of Triticum aestivum wheat flour. pH values of sourdoughs from Molise were generally lower than those from Campania. The number of yeasts in the samples of sourdoughs from Molise was generally higher than in those from Campania, which in two cases evidenced counts about 2 log cfu g(-1). By utilising and comparing traditional and biomolecular techniques of identification a complete picture of the isolates was obtained: 58 strains were identified as Saccharomyces cerevisiae, five as Candida colliculosa, four as C. lambica, three as C. krusei, three as C. valida and two as C glabrata.

Lingua abstract: inglese

Pagine da: 143

Pagine a: 154

Rivista:

FEMS microbiology letters Elsevier/North-Holland
Paese di pubblicazione: Paesi Bassi
Lingua: inglese
ISSN: 0378-1097

Numero volume: 225

Numero fascicolo: 1

Referee: Sė: Internazionale

Indicizzato da: ISI Web of Science (WOS) [000184665700021]

Parole chiave:

  • sourdough; yeast; soft wheat flour

Strutture CNR:

 
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