Identification and Biotechnological Characterisation of Yeast Microbiota Involved in Spontaneous Fermented Wholegrain Sourdoughs.

The yeast population in the three wholegrain sourdoughs were variable along the fermentation time. Genetic identification showed that strains and species presented a different trend for each sourdough although common species were determined (e.g. W. anomalus). C. glabrata (4T1) and S. cerevisiae (3A6) showed respectively better kinetics and impedance results than the positive control while W. anomalus (C4) was notorious in fribre assimilation and phytase degradation. This article is protected by copyright. All rights reserved.