Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread

Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S. cerevisiae in industrial fermentations limits the diversity in the aroma profiles of the...

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Detalles Bibliográficos
Autores principales: Aslankoohi, Elham, Herrera-Malaver, Beatriz, Rezaei, Mohammad Naser, Steensels, Jan, Courtin, Christophe M., Verstrepen, Kevin J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5077118/
https://www.ncbi.nlm.nih.gov/pubmed/27776154
http://dx.doi.org/10.1371/journal.pone.0165126

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5077118/
https://www.ncbi.nlm.nih.gov/pubmed/27776154
http://dx.doi.org/10.1371/journal.pone.0165126

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