A phenotypical and molecular study of yeast species in home-made sourdoughs [breadmaking]
2003
Solieri, L. | Vero, L. de | Pulvirenti, A. (Modena and Reggio Emilia Univ. (Italy). Dipartimento di Scienze Agrarie) | Gullo, M. (Catania Univ. (Italy). Dipartimento di Ortofloroarboricoltura e Tecnologie Agroalimentari)
إنجليزي. In this work, a study on dominant yeasts species was carried out, using phenotypic and molecular techniques. These species are of technological interest, since they are the main responsible of the fermentation process. The obtained identifications indicate that the examined home-made sourdoughs were characterized by a great biodiversity: each has got a distinguishing and unique yeast profile. The prevalence of different yeast species in sourdoughs suggests to consider, in addition to S. cerevisiae, also C. humilis, C. milleri, I. orientalis, and S. exiguus as species suitable for bread making
اظهر المزيد [+] اقل [-]إيطالي. In questo lavoro e' stato condotto uno studio delle specie di lievito piu' rappresentate in impasti acidi tradizionali, preparati senza l'aggiunta di lieviti starter. Tali specie si contraddistinguono per importanza tecnologica, in quanto numericamente prevalenti e maggiormente responsabili del processo fermentativo. Le procedure di identificazione adottate, basate su tecniche sia molecolari, sia fenotipiche, hanno consentito di evidenziare una grande biodiversita' negli impasti acidi esaminati, ciascuno dei quali rappresenta un unicum sotto il profilo eumicetico
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Istituto di Servizi per il Mercato Agricolo Alimentare