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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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Détails bibliographiques
Publié dans:PLoS One
Auteurs principaux: Aslankoohi, Elham, Herrera-Malaver, Beatriz, Rezaei, Mohammad Naser, Steensels, Jan, Courtin, Christophe M., Verstrepen, Kevin J.
Format: Artigo
Langue:Inglês
Publié: Public Library of Science 2016
Sujets:
Accès en ligne: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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