| presence of yeasts in southern italian sourdoughs from triticum aestivum flour. | samples of sourdoughs obtained from 13 artisanal bakeries located in the molise and campania regions were analysed. the sourdoughs were produced with the exclusive use of triticum aestivum wheat flour. ph values of sourdoughs from molise were generally lower than those from campania. the number of yeasts in the samples of sourdoughs from molise was generally higher than in those from campania, which in two cases evidenced counts about 2 log cfu x g(-1). by utilising and comparing traditional and ... | 2003 | 12900033 |