Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach

This research focuses on the leavening performances and development of volatile compounds of three strains of Zymomonas mobilis in the production of yeast-free doughs. Z. mobilis DSM 3580, 424, and 473 were used in doughs supplemented with glucose and with or without NaCl. Z. mobilis produced about...

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Detalles Bibliográficos
Autores principales: Nissen, Lorenzo, Rollini, Manuela, Picozzi, Claudia, Musatti, Alida, Foschino, Roberto, Gianotti, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7357046/
https://www.ncbi.nlm.nih.gov/pubmed/32466402
http://dx.doi.org/10.3390/microorganisms8060792

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7357046/
https://www.ncbi.nlm.nih.gov/pubmed/32466402
http://dx.doi.org/10.3390/microorganisms8060792

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