Non-Conventional Yeasts from Mozzarella Cheese Whey and Artisanal Sourdoughs: Leavening Capacity and Impact on Bread Sensory Profile

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...

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Bibliographic Details
Main Authors: Floriana Boscaino, Elena Ionata, Salvatore De Caro, Alida Sorrentino
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Fermentation
Subjects:
yeast isolation
non-<i>Saccharomyces</i> yeasts
dough fermentation
VOCs
gas chromatography–mass spectrometry analysis
Online Access:https://www.mdpi.com/2311-5637/10/1/68

Internet

https://www.mdpi.com/2311-5637/10/1/68

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