Publications

yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the abruzzo region (italy).	the aims of this study were to describe the yeast community of 20 sourdoughs collected from central italy and to characterize the sourdoughs based on chemical properties. a polyphasic approach consisting of traditional culture-based tests (spore-forming and physiological tests) and molecular techniques (pcr-rflp, rapd-pcr, pcr-dgge) and chemical analysis (total acidity, acids, and sugar contents), was utilized to describe the yeast population and to investigate the chemical composition of the do ...	2010	19904626
biodiversity study of wine yeasts belonging to the "terroir" of montepulciano d'abruzzo "colline teramane" revealed saccharomyces cerevisiae strains exhibiting atypical and unique 5.8s-its restriction patterns.	the montepulciano d'abruzzo "colline teramane" premium wine docg is produced in the teramo province (abruzzo, italy). this region has a great tradition in winemaking and the wine is produced by a spontaneous fermentation so it could represent a reservoir of wine natural yeasts with important oenological features. the aim of this study was to characterize the yeast community of this wine grape growing region in order to create a saccharomyces cerevisiae bank, providing data on oenological propert ...	2014	24387846