Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours

The increasing demand for healthy baked goods boosted studies on sourdough microbiota with beneficial metabolic traits, to be used as potential functional starters. Here, 139 yeasts isolated from cereal-based fermented foods were in vitro characterized for their phytase and antioxidant activities. T...

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Detalles Bibliográficos
Autores principales: Palla, Michela, Blandino, Massimo, Grassi, Arianna, Giordano, Debora, Sgherri, Cristina, Quartacci, Mike Frank, Reyneri, Amedeo, Agnolucci, Monica, Giovannetti, Manuela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7393511/
https://www.ncbi.nlm.nih.gov/pubmed/32732890
http://dx.doi.org/10.1038/s41598-020-69774-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7393511/
https://www.ncbi.nlm.nih.gov/pubmed/32732890
http://dx.doi.org/10.1038/s41598-020-69774-6

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