Functional and molecular diversity of sourdough yeasts

Sourdough is a mixture of wheat flour and water, fermented by a complex microbial community represented by lactic acid bacteria (LAB) and yeasts and used worldwide in bread production. The richness and diversity of sourdough microbiota, which vary with process technologies, types of flour and local environments, may differentially affect organoleptic and technological traits of bread, improving its texture, flavour and nutritional value and prolonging also its shelf life. The sourdough microbial composition of “Pane Toscano DOP” has been analysed in our laboratory, revealing the occurrence of Lactobacillus sanfranciscensis in association with Candida milleri and Saccharomyces cerevisiae. Here, we carried out the molecular typization of 70 yeast isolates, and analysed their functionally important traits, such as phytase, amylase and protease activities.