Yeast-Free Doughs by <i>Zymomonas mobilis</i>: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach

Yeast-Free Doughs by <i>Zymomonas mobilis</i>: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach

This research focuses on the leavening performances and development of volatile compounds of three strains of <i>Zymomonas mobilis </i>in the production of yeast-free doughs. <i>Z. mobilis</i> DSM 3580, 424, and 473 were used in doughs supplemented with glucose and with or wi...

Full description

Bibliographic Details
Main Authors: Lorenzo Nissen, Manuela Rollini, Claudia Picozzi, Alida Musatti, Roberto Foschino, Andrea Gianotti
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Microorganisms
Subjects:
Zymomonas mobilis
leavening performance
yeast-free dough
SPME-GC-MS
multivariate analysis
Online Access:https://www.mdpi.com/2076-2607/8/6/792

Internet

https://www.mdpi.com/2076-2607/8/6/792

Similar Items