Occurrence and dominance of yeast species in sourdough.
OBJECTIVE
The aim of this work is to identify the dominant yeast species in homemade sourdoughs.


RESULTS
PCR/restriction fragment length polymorphism analysis of internal transcribed spacer regions was used for the identification of isolates and the data were confirmed with phenotypic tests. The strains belonging to Saccharomyces cerevisiae were identified to strain level by analysis of inter-delta regions.


CONCLUSIONS
This work shows that the dominant species in homemade sourdoughs can differ from each other. Saccharomyces cerevisiae was found to be the dominant species, followed by the Candida milleri, C. humilis, S. exiguus and Issatchenkia orientalis. The inter-delta regions of S. cerevisiae strains showed high polymorphism.


CONCLUSIONS
Occurrence of single, non-Saccharomyces species and S. cerevisiae polymorphism in the yeast populations of sourdough samples.
Pulvirenti
A
A
Dipartimento di Scienze Agrarie, Università degli Studi di Modena e Reggio Emilia DOFATA, sez. Tecnologie Alimentari, Catania, Italy. pulvirenti.andrea@unimore.it
Solieri
L
L
Gullo
M
M
De Vero
L
L
Giudici
P
P
D001939:Bread / Q000382:microbiology*; D002175:Candida / Q000145:classification / Q000302:isolation & purification; D004271:DNA, Fungal / Q000032:analysis / Q000302:isolation & purification; D021903:DNA, Ribosomal Spacer / Q000032:analysis / Q000302:isolation & purification; D005516:Food Microbiology; D005838:Genotype; D016533:Mycological Typing Techniques; D010641:Phenotype; D016133:Polymerase Chain Reaction; D012150:Polymorphism, Restriction Fragment Length; D012440:Saccharomyces / Q000145:classification / Q000302:isolation & purification; D012441:Saccharomyces cerevisiae / Q000145:classification / Q000302:isolation & purification; D015003:Yeasts / Q000145:classification* / Q000302:isolation & purification*
D004271:DNA, Fungal; D021903:DNA, Ribosomal Spacer