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)...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-09-01
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Series: | Microorganisms |
Subjects: | |
Online Access: | https://www.mdpi.com/2076-2607/10/9/1849 |