Exploitation of autochthonous Tuscan sourdough yeasts as potential starters
نویسندگان
چکیده
منابع مشابه
Production of wheat bread without preservatives using sourdough starters
In order for the beneficial effects of sourdough application in breadmaking to take place a proper selection of lactic acid bacteria species and strains, an appropriate technology and effective control of the purity and activity of the selected cultures. Four symbiotic starters for sourdough for the production of bread were developed and probated in a production laboratory using the selected st...
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The long-time studies on wine yeasts have determined a wide diffusion of inoculated fermentations by commercial starters, mainly of Saccharomyces. Although the use of starter cultures has improved the reproducibility of wine quality, the main drawback to this practice is the lack of the typical traits of wines produced by spontaneous fermentation. These findings have stimulated wine-researchers...
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ژورنال
عنوان ژورنال: International Journal of Food Microbiology
سال: 2019
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2018.08.004