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

  1. Roberto Foschino1,*,
  2. Silvia Gallina1,
  3. Christian Andrighetto2,
  4. Lia Rossetti3,
  5. Antonietta Galli1

Article first published online: 9 JAN 2006

DOI: 10.1016/j.femsyr.2003.12.006

Issue

FEMS Yeast Research

FEMS Yeast Research

Volume 4, Issue 6, pages 609–618, March 2004

Additional Information

How to Cite

Foschino, R., Gallina, S., Andrighetto, C., Rossetti, L. and Galli, A. (2004), Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked products. FEMS Yeast Research, 4: 609–618. doi: 10.1016/j.femsyr.2003.12.006

Author Information

  1. 1

    Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy

  2. 2

    Veneto Agricoltura, Istituto per la Qualità e le Tecnologie Agroalimentari, via S. Gaetano, 74-36016, Thiene, Italy

  3. 3

    Istituto Sperimentale Lattiero-Caseario di Lodi, via Lombardo, 11-26900 Lodi, Italy

* *Corresponding author. Tel.: +39-2-5031-6733; fax: +39-2-5031-6694, E-mail address: roberto.foschino@unimi.it

Publication History

  1. Issue published online: 9 JAN 2006
  2. Article first published online: 9 JAN 2006
  3. Received 7 August 2003, Revised 22 October 2003, Accepted 11 December 2003

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Keywords:

  • Yeast;
  • Sourdough;
  • Candida humilis;
  • Saccharomyces cerevisiae;
  • Panettone;
  • Pandoro

Abstract

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 protocol, the API system from bioMérieux (France) and the MicroLogTM system from Biolog (USA). Genetic diversity was investigated by randomly amplified polymorphic DNA fingerprinting and mitochondrial-DNA restriction enzyme analysis. Sequences of the internal transcribed spacers between 18S and 26S rDNA genes were analysed. Candida humilis was the predominant species (56% of isolates), whereas the remaining strains (44%) were related to the Saccharomyces cerevisiae sensu stricto group. Identification systems based on phenotypic analysis proved to be unreliable to identify yeasts from sourdough. Either RAPD-PCR or mtDNA restriction analysis showed to be suitable for the identification of species, but could not be used to differentiate among the isolates at the strain level. Sequencing of the ITS region permitted a consistent classification of the sourdough yeasts.

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