Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs

Background: Non-conventional yeasts (NCY) (i.e., non-Saccharomyces) 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) were genetically id...

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Detalles Bibliográficos
Autores principales: Zotta, Teresa, Di Renzo, Tiziana, Sorrentino, Alida, Reale, Anna, Boscaino, Floriana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9501029/
https://www.ncbi.nlm.nih.gov/pubmed/36144451
http://dx.doi.org/10.3390/microorganisms10091849

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9501029/
https://www.ncbi.nlm.nih.gov/pubmed/36144451
http://dx.doi.org/10.3390/microorganisms10091849

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