Selection of Non-
Hanseniaspora spp.
bakery products
leavening ability
non-conventional yeasts
volatile organic compounds (VOC)
Journal
Microorganisms
ISSN: 2076-2607
Titre abrégé: Microorganisms
Pays: Switzerland
ID NLM: 101625893
Informations de publication
Date de publication:
15 Sep 2022
15 Sep 2022
Historique:
received:
06
08
2022
revised:
08
09
2022
accepted:
10
09
2022
entrez:
23
9
2022
pubmed:
24
9
2022
medline:
24
9
2022
Statut:
epublish
Résumé
Non-conventional yeasts (NCY) (i.e., non- A total of 32 wine-associated yeasts (Campania region, Italy) were genetically identified and screened for decarboxylase activity and leavening ability. The best selected strains were used to study the leavening kinetics in model doughs (MDs). A commercial strain of Most of strains belonged to the NCY species The use of NCY could be advantageous in the bakery industry, as they can provide greater diversity than
Sections du résumé
BACKGROUND
BACKGROUND
Non-conventional yeasts (NCY) (i.e., non-
METHODS
METHODS
A total of 32 wine-associated yeasts (Campania region, Italy) were genetically identified and screened for decarboxylase activity and leavening ability. The best selected strains were used to study the leavening kinetics in model doughs (MDs). A commercial strain of
RESULTS
RESULTS
Most of strains belonged to the NCY species
CONCLUSIONS
CONCLUSIONS
The use of NCY could be advantageous in the bakery industry, as they can provide greater diversity than
Identifiants
pubmed: 36144451
pii: microorganisms10091849
doi: 10.3390/microorganisms10091849
pmc: PMC9501029
pii:
doi:
Types de publication
Journal Article
Langues
eng
Déclaration de conflit d'intérêts
The authors declare no conflict of interest.
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