Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough leavening

This work was performed to investigate on the yeast ecology of durum wheat to evaluate the interaction between kernel yeasts and the commercial baker's yeast Saccharomyces cerevisiae during dough leavening. Yeast populations were studied in 39 genotypes of durum wheat cultivated in Sicily. The...

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Veröffentlicht in:	Food microbiology 2021-04, Vol.94, p.103666-103666, Article 103666
Hauptverfasser:	Alfonzo, Antonio, Sicard, Delphine, Di Miceli, Giuseppe, Guezenec, Stéphane, Settanni, Luca
Format:	Artikel
Sprache:	eng
Schlagworte:	Co-fermentation Dough leavening Life Sciences Non-saccharomyces Triticum turgidum subsp. durum Wheat kernels Yeasts
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