Abstract
ABSTRACT: 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.
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