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Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread

Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S. cerevisiae in industrial fermentations limits the diversity in the aroma profiles of the...

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Bibliographische Detailangaben
Veröffentlicht in:PLoS One
Hauptverfasser: Aslankoohi, Elham, Herrera-Malaver, Beatriz, Rezaei, Mohammad Naser, Steensels, Jan, Courtin, Christophe M., Verstrepen, Kevin J.
Format: Artigo
Sprache:Inglês
Veröffentlicht: Public Library of Science 2016
Schlagworte:
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5077118/
https://ncbi.nlm.nih.gov/pubmed/27776154
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0165126
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