| 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 |