Characterization of the yeast population involved in the production of a typical Italian bread

P. Vernocchi, S. Valmorri, I. Dalai, S. Torriani, A. Gianotti, G. Suzzi, M. E. Guerzoni, D. Mastrocola, F. Gardini

Research output: Contribution to journalArticlepeer-review


This work was aimed to characterize the yeast population of Ferrara bread, a baked product to which the European Community assigned the Protected Geographical Indication, and to focus the attention on the yeasts of the sourdough used for its production. In addition, the physicochemical parameters were monitored. High amounts of acetic acid were found in the sourdough (more than 3 g/kg) because of the prevalence of heterofermentative lactic acid bacteria. The major part of the yeasts were not able to ferment maltose. Candida milleri was the dominant species (as shown by random amplification of polymorphic DNA-polymerase chain reaction analysis), but several biotypes of this species coexisted and colonized the sourdough.

Original languageEnglish
JournalJournal of Food Science
Issue number7
Publication statusPublished - Sep 2004


  • Candida milleri
  • Fermentation products
  • Lactic acid bacteria
  • Saccharomyces cerevisiae
  • Sourdough

ASJC Scopus subject areas

  • Food Science

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