Pulvirenti A, Solieri L, Gullo M, De Vero L, Giudici P
Dipartimento di Scienze Agrarie, Università degli Studi di Modena e Reggio Emilia DOFATA, sez. Tecnologie Alimentari, Catania, Italy.
Lett Appl Microbiol. 2004;38(2):113-7. doi: 10.1111/j.1472-765x.2003.01454.x.
The aim of this work is to identify the dominant yeast species in homemade sourdoughs.
PCR/restriction fragment length polymorphism analysis of internal transcribed spacer regions was used for the identification of isolates and the data were confirmed with phenotypic tests. The strains belonging to Saccharomyces cerevisiae were identified to strain level by analysis of inter-delta regions.
This work shows that the dominant species in homemade sourdoughs can differ from each other. Saccharomyces cerevisiae was found to be the dominant species, followed by the Candida milleri, C. humilis, S. exiguus and Issatchenkia orientalis. The inter-delta regions of S. cerevisiae strains showed high polymorphism.
Occurrence of single, non-Saccharomyces species and S. cerevisiae polymorphism in the yeast populations of sourdough samples.
本研究旨在鉴定家庭自制酸面团中的优势酵母菌种。
采用聚合酶链反应/限制性片段长度多态性分析内转录间隔区来鉴定分离菌株，并通过表型试验对数据进行确认。通过分析δ区之间的区域，将属于酿酒酵母的菌株鉴定到菌株水平。
本研究表明，家庭自制酸面团中的优势菌种可能彼此不同。发现酿酒酵母是优势菌种，其次是米勒念珠菌、矮小念珠菌、异常毕赤酵母和东方伊萨酵母。酿酒酵母菌株的δ区之间表现出高度多态性。
酸面团样品酵母菌群中单一非酿酒酵母菌种的出现及酿酒酵母的多态性。
