Yeasts and Lactic Acid Bacteria for <i>Panettone</i> Production: An Assessment of Candidate Strains

Yeasts and Lactic Acid Bacteria for <i>Panettone</i> Production: An Assessment of Candidate Strains

The recovery of yeasts and lactic acid bacteria (LAB) involved in sourdough fermentation is the first step in the selection of starters with suitable technological aptitude and capable of producing desired aromas and/or aromatic precursors. In this work, two sourdoughs samples (MA and MB) and the de...

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Bibliographic Details
Main Authors: Luciana De Vero, Giovanna Iosca, Salvatore La China, Fabio Licciardello, Maria Gullo, Andrea Pulvirenti
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Microorganisms
Subjects:
sourdoughs
starter culture
sequencing
volatile organic compounds
Panettone
Online Access:https://www.mdpi.com/2076-2607/9/5/1093

Internet

https://www.mdpi.com/2076-2607/9/5/1093

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