Biomedical Engineering Reference
In-Depth Information
Table 5.1
Overview of original studies that analyzed the yeast diversity of sourdoughs. Only species repeatedly obtained from sourdough are listed. Numbers
in species columns indicate the number of obtained isolates. These numbers depend on the isolation method (i.e., one or multiple representatives of the same
colony morphotype) and are mostly of value to judge species abundance within a given study. An “x” was used if the isolate number was not specified. Multiple
x's indicate the relative abundance of a detected species if mentioned. Studies that report on more than one sourdough may include sourdoughs of differing
yeast species composition. However, a more detailed assignment of yeast species to single sourdoughs was not possible as not all studies reported the necessary
data. Synonyms or asporogenic forms (anamorphs) are listed only if used in
the cited references or if resulting from recent taxonomic changes
Reference
Country
[
7
]
W
5
P
USA
148
a
[
8
]
W
3
P
Italy
x
[
9
]
R
2
P
Germany 11
27
4
[
10
]
W
3
P
Spain
X
[
11
]
R
20
P
Finland
11
6
2
1
1
[
12
]
W
2
P
Spain
29
6
[
13
]
W, R
10
P
Italy
X
x
x
x
[
14
]
S
2
P
Sudan
d
x
