Mixed Fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae Improved the Quality of Steamed Bread
In this study, Saccharomyces cerevisiae and non-Saccharomyces strains were isolated from sourdough. S. cerevisiae SQJ20, which had a stronger gas-producing capacity than commercial activated dry yeast, was selected from 78 strains of S. cerevisiae. Wickerhamomyces anomalus GZJ2 and Torulaspora delbr...
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| Format: | Artigo |
| Sprache: | Inglês |
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China Food Publishing Company
2024-07-01
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| Schriftenreihe: | Shipin Kexue |
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| Online-Zugang: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-13-015.pdf |
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