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Taxonomy, Biodiversity, and Physiology of Sourdough Yeasts

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Handbook on Sourdough Biotechnology

Abstract

Yeasts are unicellular fungi found in many fermented foods. They play an important role in sourdough, by producing CO2 allowing the dough to rise as well as formation of aroma. This chapter describes yeasts usually found in sourdough, including their ecology, evolution, and metabolism.

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Author notes

  1. Andrea Gianotti, Pamela Vernocchi and Diana Isabella Serrazanetti contributed equally with all other contributors.

Authors and Affiliations

  1. SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France

    Lucas von Gastrow & Delphine Sicard

  2. Alma Mater Studiorum Università di Bologna, DISTAL, Bologna, Italy

    Andrea Gianotti

  3. Bambino Gesù Children’s Hospital, Human Microbiome Unit, Rome, Italy

    Pamela Vernocchi

  4. Istituto d’Istruzione Superiore “Antonio Cecchi”, Pesaro, Italy

    Diana Isabella Serrazanetti

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  1. Lucas von Gastrow
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  2. Andrea Gianotti
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  4. Diana Isabella Serrazanetti
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  5. Delphine Sicard
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Correspondence to Delphine Sicard .

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  1. Faculty of Science and Technology, Free University of Bolzano, Bolzano, Italy

    Marco Gobbetti

  2. Department of Agricultural Food and Nutritional Science University of Alberta, Edmonton, AB, Canada

    Michael Gänzle

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von Gastrow, L., Gianotti, A., Vernocchi, P., Serrazanetti, D.I., Sicard, D. (2023). Taxonomy, Biodiversity, and Physiology of Sourdough Yeasts. In: Gobbetti, M., Gänzle, M. (eds) Handbook on Sourdough Biotechnology. Springer, Cham. https://doi.org/10.1007/978-3-031-23084-4_7

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