Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

Autor: Rosana Chiva, Lorena Celador-Lera, José Antonio Uña, Ana Jiménez-López, María Espinosa-Alcantud, Enrique Mateos-Horganero, Soledad Vega, María Ángeles Santos, Encarna Velázquez, Mercedes Tamame

Publikováno v: Microorganisms, Vol 9, Iss 1, p 47 (2020)

Bakers use pure microorganisms and/or traditional sourdoughs as the leavening agent for making bread. The performance of each starter and the substances produced by the microorganisms greatly affect the dough rheology and features of breads. Modern s

Externí odkaz: https://doaj.org/article/dc189cdfa90c41119679673737dca2d4

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

Autor: Ana Jiménez-López, Enrique Mateos-Horganero, María Espinosa-Alcantud, Maria A. Santos, Rosana Chiva, Lorena Celador-Lera, José Antonio Uña, Encarna Velázquez, Mercedes Tamame, Soledad Murillo De La Vega

Publikováno v: Microorganisms
Microorganisms, Vol 9, Iss 47, p 47 (2021)
GREDOS. Repositorio Institucional de la Universidad de Salamanca
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Digital.CSIC. Repositorio Institucional del CSIC
GREDOS: Repositorio Institucional de la Universidad de Salamanca
Universidad de Salamanca (USAL)
Volume 9
Issue 1

43 páginas, 12 tablas, 8 figuras
Bakers use pure microorganisms and/or traditional sourdoughs as the leavening agent for making bread. The performance of each starter and the substances produced by the microorganisms greatly affect the dough rh

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1043de6ae634a2ada21dcc5b113e240
http://europepmc.org/articles/PMC7824024

Genetic Diversity of Yeasts from Fermented Orange Juice Based on PCR-RFLP and Sequence Analysis of the Internal Transcribed Spacer Regions

Autor: SUSAN SOKA, ANASTASIA SUSANTO

Publikováno v: Microbiology Indonesia, Vol 4, Iss 1 (2010)

Orange is one of the most valuable and common fruits in Indonesia. High glucose level in orange juice provides good growth conditions for yeasts. In this study, yeasts were isolated from fermented orange juice and subjected to diversity analysis. The

Externí odkaz: https://doaj.org/article/c9dc4d6995014d1f86d249e54641d12a

Yeast Microbiota during Sauerkraut Fermentation and Its Characteristics

Autor: Szymon Strnad, Paweł Satora, Katarína Ženišová, Magdalena Skotniczny

Publikováno v: International Journal of Molecular Sciences
Volume 21
Issue 24
International Journal of Molecular Sciences, Vol 21, Iss 9699, p 9699 (2020)

Sauerkraut is the most important fermented vegetable obtained in Europe. It is produced traditionally by spontaneous fermentation of cabbage. The aim of this study was to determine biodiversity of yeasts present during fermentation of eight varieties

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1aed1194961f38ba96f3566e2e0e6db0
https://doi.org/10.3390/ijms21249699

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