Yeast-Free Doughs by <i>Zymomonas mobilis</i>: 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 <i>Zymomonas mobilis</i> in the production of yeast-free doughs. <i>Z. mobilis</i> DSM 3580, 424, and 473 were used in doughs supplemented with glucose and with or without NaCl. <i>Z. mobili...

Descrición completa

Detalles Bibliográficos

Principais autores:	Lorenzo Nissen, Manuela Rollini, Claudia Picozzi, Alida Musatti, Roberto Foschino, Andrea Gianotti
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2020-05-01
Series:	Microorganisms
Assuntos:	<i>Zymomonas mobilis</i> leavening performance yeast-free dough SPME-GC-MS multivariate analysis
Acceso en liña:	https://www.mdpi.com/2076-2607/8/6/792
Tags:	Engadir etiqueta Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!