Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours

The increasing demand for healthy baked goods boosted studies on sourdough microbiota with beneficial metabolic traits, to be used as potential functional starters. Here, 139 yeasts isolated from cereal-based fermented foods were in vitro characterized for their phytase and antioxidant activities. T...

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Veröffentlicht in:	Scientific reports 2020-07, Vol.10 (1), p.12856-12856, Article 12856
Hauptverfasser:	Palla, Michela, Blandino, Massimo, Grassi, Arianna, Giordano, Debora, Sgherri, Cristina, Quartacci, Mike Frank, Reyneri, Amedeo, Agnolucci, Monica, Giovannetti, Manuela
Format:	Artikel
Sprache:	eng
Schlagworte:	6-Phytase - metabolism 631/326 631/326/2522 631/45 Anthocyanins Anthocyanins - metabolism Antioxidants Antioxidants - metabolism Bread - analysis Bread - microbiology Cereals Contamination Cultivars Edible Grain - anatomy & histology Edible Grain - microbiology Fermentation Fermentation - physiology Fermented food Flour - analysis Flour - microbiology Functional foods & nutraceuticals Humanities and Social Sciences Hydroxybenzoates - metabolism Microbiota multidisciplinary Phenolic acids Phenols Polyphenols Polyphenols - metabolism Saccharomyces cerevisiae - metabolism Saccharomyces cerevisiae - physiology Saccharomycetales - metabolism Saccharomycetales - physiology Science Science (multidisciplinary) Sourdough Xanthophylls - metabolism Yeast Yeasts
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