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 with yeasts isolated from wheat kernels and commercial Saccharomyces cerevisiae, in order to evaluate the interactions between yeasts and the leavening performance. Yeast populations of all doughs have been monitored as well as dough volume increase and weight loss (as CO₂) measured after 2 h of fermentation. The doughs whose final volume was higher than control dough (inoculated exclusively with S. cerevisiae) were those inoculated with Naganishia albida, Vishniacozyma dimennae (118 mL each), and Candida parapsilosis (102 mL). The weight losses were variable, depending on the co-culture used with S. cerevisiae and the values were in the range of 0.08–1.00 g CO₂/100 g. The kernel yeasts species C. parapsilosis, N. albida, P. terrestris, R. mucilaginosa and V. dimennae deserves future attention to be co-inoculated with the commercial starter S. cerevisiae in order to improve the sensory characteristics of bread.

进行这项工作以调查硬质小麦的酵母生态，以评估面团发酵过程中核心酵母与商业面包酵母酿酒酵母之间的相互作用。研究了西西里岛种植的39种硬粒小麦基因型的酵母菌种群。最高粒酵母的含量为2.9 Log CFU / g。总共收集了413个分离株，并进行了表型和基因型表征。已经鉴定出属于11属的23种酵母。在硬粒小麦籽粒中最常见的是Filobasidium oeirense，玫瑰孢子菌和Aureobasidium pullulans。将面团与分离自小麦粒和商业用途的酵母共同接种酿酒酵母，以评估酵母和发酵性能之间的相互作用。发酵2小时后，所有面团的酵母菌数量都得到了监测，面团体积增加和重量减轻（以CO _2计）也得到了监测。最终体积高于对照面团（仅用酿酒酵母接种）的面团是用白种长吻金枪鱼（Naganishia albida），Vishniacozyma dimennae（分别为118 mL）和副念珠菌（Candida parapsilsilosis）（102 mL）接种的面团。重量损失是可变的，这取决于与所使用的共培养酿酒酵母和值在0.08-1.00克CO的范围₂ / 100g的。核仁酵母菌种近平滑念珠菌，N. albida的，P.蒺藜，R. mucilaginosa和V. dimennae值得今后注意要共接种与市售起子酿酒酵母，以改善面包的感官特性。