Non-Conventional Yeasts from Mozzarella Cheese Whey and Artisanal Sourdoughs: Leavening Capacity and Impact on Bread Sensory Profile
Non-conventional yeasts (NCYs) (i.e., non-<i>Saccharomyces</i>) are used as alternative starters to promote aroma complexity of fermented foods (e.g., bakery products). A total of 66 yeasts isolated from artisanal food matrices (bread and pizza sourdoughs and milk whey) from different ge...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2024-01-01
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Series: | Fermentation |
Subjects: | |
Online Access: | https://www.mdpi.com/2311-5637/10/1/68 |