Characterization of wild yeasts isolated from cereal sourdoughs and their potential for leavening wheat dough

Characterization of wild yeasts isolated from cereal sourdoughs and their potential for leavening wheat dough

Abstract Fermentation of cereal-made dough was the primary Ethiopian food for many years. Sourdough is believed to have many beneficial fermenting micro-floras depending on the source of dough and environmental conditions. The study aimed to isolate and characterize yeasts from fermenting cereal dou...

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Bibliographic Details
Main Authors: Melaku Mekonen Kasegn, Getachew Tafere Abrha, Micheale Yifter Weldemichael, Addisu Dessalegn Berhanu, Tesfakiros Semere, Yemane Tsehaye Bayratsion, Habtamu Taddele Menghistu, Lijalem Tareke Weldeabzgi, Abraha Birhan Kassa, Etsay Mesele, Ashenafi Teklay Yaekob, Mohammed Mebrahtu Mossa, Samson Zemikael Haftu, Hailay Mehari Gebremedhn, Birhanu Kahsay Meresa, Yisehak Tsegaye Redda
Format: Article
Language:English
Published: Springer 2024-01-01
Series:Discover Food
Subjects:
Fermentation
Sourdough
Sugars
Wheat dough
Cereal
Yeast isolates
Online Access:https://doi.org/10.1007/s44187-024-00072-0

Internet

https://doi.org/10.1007/s44187-024-00072-0

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