0000000000346612
AUTHOR
Delphine Sicard
Evolution expérimentale
National audience
Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough leavening
International audience; This work was performed to investigate on the yeast ecology of durum wheat to evaluate the interaction between kernel yeasts and the commercial baker's yeast Saccharomyces cerevisiae during dough leavening. Yeast populations were studied in 39 genotypes of durum wheat cultivated in Sicily. The highest level of kernel yeasts was 2.9 Log CFU/g. A total of 413 isolates was collected and subjected to phenotypic and genotypic characterization. Twenty-three yeast species belonging to 11 genera have been identified. Filobasidium oeirense, Sporobolomyces roseus and Aureobasidium pullulans were the species most commonly found in durum wheat kernels. Doughs were co-inoculated …
Evolution expérimentale
EA SPE GESTAD BIOME; L'évolution expérimentale consiste à tenter de mener en laboratoire le processus d’évolution afin d’en étudier les règles de fonctionnement sous-jacentes. Les sources de variation dans la réponse sont analysées au cours d’expériences exécutées et répliquées en conditions contrôlées. Cette approche dynamique de l’évolution complète les études habituelles analysant l’évolution a posteriori au moyen de méthodes comparatives ou en étudiant des fossiles. Elle constitue également un pont entre les études conduites dans les conditions naturelles et les simulations réalisées par modélisation mathématique.