Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

Bakers use pure microorganisms and/or traditional sourdoughs as the leavening agent for making bread. The performance of each starter and the substances produced by the microorganisms greatly affect the dough rheology and features of breads. Modern sourdoughs inoculated with selected lactic acid bac...

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Bibliographic Details
Main Authors: Rosana Chiva, Lorena Celador-Lera, José Antonio Uña, Ana Jiménez-López, María Espinosa-Alcantud, Enrique Mateos-Horganero, Soledad Vega, María Ángeles Santos, Encarna Velázquez, Mercedes Tamame
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Microorganisms
Subjects:
yeasts
cereal matrices
mother doughs of Spain
bakery doughs
RAPD
5.8S-ITS
Online Access:https://www.mdpi.com/2076-2607/9/1/47

Internet

https://www.mdpi.com/2076-2607/9/1/47

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