Microbial consortia involved in fermented spelt sourdoughs: dynamics and characterization of yeasts and lactic acid bacteria

This study aims to describe the native microbiota of fermented spelt, taking into consideration both lactic acid bacteria (LAB) and yeasts, for which little data are available. Five samples of commercial spelt flour were subjected to spontaneous fermentation to obtain a type I sourdough. A total of...

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Veröffentlicht in:	Letters in applied microbiology 2020-01, Vol.70 (1), p.48-54
Hauptverfasser:	Korcari, D., Ricci, G., Quattrini, M., Fortina, M.G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidification Bacteria Baking Baking yeast Biodiversity Bread Bread - analysis Bread - microbiology Carbon sources characterization Clavispora lusitaniae Community involvement Consortia Dominant species Fermentation Flour - microbiology Food Microbiology Grain Lactic acid Lactic acid bacteria Lactobacillales - classification Lactobacillales - genetics Lactobacillales - isolation & purification Lactobacillales - metabolism Microbial activity Microbial Consortia Microbiota Microorganisms molecular identification Osmolarity Pediococcus pentosaceus Pichia fermentans Rheological properties Rheology Saccharomyces cerevisiae Sensory properties Sourdough sourdough microbiota spelt Triticum - metabolism Triticum - microbiology Wickerhamomyces anomalus Yeast Yeasts Yeasts - classification Yeasts - genetics Yeasts - isolation & purification Yeasts - metabolism
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