Antonie van Leeuwenhoek

, Volume 97, Issue 2, pp 119–129 | Cite as

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

  • Sara Valmorri
  • Rosanna Tofalo
  • Luca Settanni
  • Aldo Corsetti
  • Giovanna Suzzi
Original Paper

Abstract

The aims of this study were to describe the yeast community of 20 sourdoughs collected from central Italy and to characterize the sourdoughs based on chemical properties. A polyphasic approach consisting of traditional culture-based tests (spore-forming and physiological tests) and molecular techniques (PCR-RFLP, RAPD-PCR, PCR-DGGE) and chemical analysis (total acidity, acids, and sugar contents), was utilized to describe the yeast population and to investigate the chemical composition of the doughs. PCR-RFLP analysis identified 85% of the isolates as Saccharomyces cerevisiae, with the other dominant species being Candida milleri (11%), Candida krusei (2.5%), and Torulaspora delbrueckii (1%). RAPD-PCR analysis, performed with primers M13 and LA1, highlighted intraspecific polymorphism among the S. cerevisiae strains. The diversity of the sourdoughs from the Abruzzo region is reflected in the chemical composition, yeast species, and strain polymorphism. Our approach using a combination of phenotypic and genotypic methods identified the yeast species in the 20 sourdough samples and provided a complete overview of the yeast populations found in sourdoughs from the Abruzzo region.

Keywords

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

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Copyright information

© Springer Science+Business Media B.V. 2009

Authors and Affiliations

  • Sara Valmorri
    • 1
  • Rosanna Tofalo
    • 1
  • Luca Settanni
    • 2
  • Aldo Corsetti
    • 1
  • Giovanna Suzzi
    • 1
  1. 1.Department of Food ScienceUniversity of TeramoMosciano Sant’AngeloItaly
  2. 2.SENFIMIZO Department, Section of Phytopathology and Agricultural MicrobiologyUniversity of PalermoPalermoItaly

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