Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs

Traditional fermented foods are obtained by a complex consortium of autochthonous microorganisms producing a wide variety of bioactive compounds, thus representing a reservoir of strains with new functional properties. Here, doughs obtained using five different wholegrain flours were singly fermente...

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Detalles Bibliográficos
Autores principales: Palla, Michela, Conte, Giuseppe, Grassi, Arianna, Esin, Semih, Serra, Andrea, Mele, Marcello, Giovannetti, Manuela, Agnolucci, Monica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466363/
https://www.ncbi.nlm.nih.gov/pubmed/34574197
http://dx.doi.org/10.3390/foods10092087

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466363/
https://www.ncbi.nlm.nih.gov/pubmed/34574197
http://dx.doi.org/10.3390/foods10092087

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