Selection of Non-<i>Saccharomyces</i> Wine Yeasts for the Production of Leavened Doughs

Background: Non-conventional yeasts (NCY) (i.e., non-<i>Saccharomyces</i>) may be used as alternative starters to promote biodiversity and quality of fermented foods and beverages (e.g., wine, beer, bakery products). Methods: A total of 32 wine-associated yeasts (Campania region, Italy)...

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Bibliographic Details
Main Authors: Teresa Zotta, Tiziana Di Renzo, Alida Sorrentino, Anna Reale, Floriana Boscaino
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Microorganisms
Subjects:
Online Access:https://www.mdpi.com/2076-2607/10/9/1849