Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked products.

FEMS yeast research - 1 Mar 2004

Foschino Roberto, Gallina Silvia, Andrighetto Christian, Rossetti Lia, Galli Antonietta

Abstract excerpt

Twenty-five yeast strains isolated from sourdough samples for Panettone, Pandoro and Cornetto brioche manufactured by eight different bakeries in northern Italy were characterised. Classification was performed by the simplified identification method (SIM), Kurtzman and Fell's identification proto...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Bread
Share to Candida
Share to Colony Count, Microbial

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to DNA, Ribosomal

Share to Mycological Typing Techniques

Share to Random Amplified Polymorphic DNA Technique

Share to RNA, Ribosomal

Share to RNA, Ribosomal, 18S

Source

Identifiers

PMID: 15040949
DOI: 10.1016/j.femsyr.2003.12.006

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 1 Sept 2026. Prepared record publication-15040949-2026-09-01.1. Manifest publication-graph-cohort-2026-09-01.1.

Source receipt: PubMed via Helena Literature Corpus, retrieved 1 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked products.PMID 15040949Read ↗

Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations.Semantic proximity Read ↗

Occurrence and dominance of yeast species in sourdough.Semantic proximity Read ↗

Yeast species associated with orange juice: evaluation of different identification methods.Semantic proximity Read ↗

Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs.Semantic proximity Read ↗

Bacterial population in traditional sourdough evaluated by molecular methods.Semantic proximity Read ↗

Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations.Semantic proximity Read ↗

Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.Semantic proximity Read ↗

Genotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughs.Semantic proximity Read ↗

Start Codon Targeted (SCoT) markers for the assessment of genetic diversity in yeast isolated from Turkish sourdough.Semantic proximity Read ↗

Looking for Candida nivariensis and C. bracarensis among a large Italian collection of C. glabrata isolates: results of the FIMUA working group.Semantic proximity Read ↗

Development of species-specific PCR primers and polyphasic characterization of Lactobacillus sanfranciscensis isolated from Korean sourdough.Semantic proximity Read ↗

Wickerhamomyces anomalus in the sourdough microbial ecosystem.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.