Panettone is a traditional Italian baked sweetproduct, manufactured using a continuouslyreproduced sourdough, called sour mother.The latter consists of natural association ofyeasts and lactic acid bacteria which, throughtheir metabolic activities, strongly affectsensory characteristics and product shelf-life.To identify microbial population of sourdoughsamples used for industrial production ofPanettone, 49 lactic acid bacteria and 53yeast strains were isolated and characterizedby phenotypic and molecular methods.The results demonstrated the dominanceof Lactobacillus sanfranciscensis andSaccharomyces cerevisiae species. In addition,it’s interesting to highlight the contemporarypresence of other lactic acid bacteria andyeast species (particularly Hanseniasporauvarum) not reported in literature as typicalof sourdough, which could be justified by the“traditional” refreshing with grape must.
Il Panettone è un prodotto da forno dellatradizione italiana, nella cui lavorazioneè previsto l’impiego di lievito naturale,chiamato anche madre o pasta acida. Essoconsiste in una associazione naturale di lievitie batteri lattici che, per effetto delle varieattività metaboliche, influenzano fortementele caratteristiche sensoriali e la shelf-life delprodotto finito. Allo scopo di identificare lespecie microbiche presenti in campioni dilievito naturale impiegato per la produzionedi Panettone industriale, 49 ceppi di batterilattici e 53 ceppi di lievito sono stati isolatie caratterizzati sotto il profilo fenotipico egenotipico. I risultati hanno evidenziato ladominanza di Lactobacillus sanfranciscensise di Saccharomyces cerevisiae. Degna di notarisulta, inoltre, la contemporanea presenzadi altre specie di batteri lattici e di lieviti (inparticolare Hanseniaspora uvarum), nonriportate in letteratura come tipiche dellepaste acide, che trova giustificazione nelperiodico rinnovo “tradizionale” effettuatocon mosto d’uva.
Caratterizzazione fenotipica e genotipica di lieviti e batteri lattici isolati da lievito naturale per Panettone. (Phenotypic and genotypic characterization of lactic acid bacteria and yeasts from sourdough for Panettone production)
RESTUCCIA, Cristina;RANDAZZO, CINZIA LUCIA;IOLE PITINO;CAGGIA, Cinzia;
2007-01-01
Abstract
Panettone is a traditional Italian baked sweetproduct, manufactured using a continuouslyreproduced sourdough, called sour mother.The latter consists of natural association ofyeasts and lactic acid bacteria which, throughtheir metabolic activities, strongly affectsensory characteristics and product shelf-life.To identify microbial population of sourdoughsamples used for industrial production ofPanettone, 49 lactic acid bacteria and 53yeast strains were isolated and characterizedby phenotypic and molecular methods.The results demonstrated the dominanceof Lactobacillus sanfranciscensis andSaccharomyces cerevisiae species. In addition,it’s interesting to highlight the contemporarypresence of other lactic acid bacteria andyeast species (particularly Hanseniasporauvarum) not reported in literature as typicalof sourdough, which could be justified by the“traditional” refreshing with grape must.File | Dimensione | Formato | |
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