YEASTS IN SOURDOUGH:FUNDAMENTAL INSIGHTS AND THEIR ROLE IN FUNCTIONAL PROCESSES
Sourdough are unique microbiological systems with a symbiotic interaction between lactic acid bacteria and yeasts. Yeasts, together with lactic acid bacteria, play a significant role in fermenting starters and are crucial for shaping the technological and functional properties of the product. Aim...
| Published in: | Biotechnologia Acta |
|---|---|
| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
| Published: |
National Academy of Sciences of Ukraine, Palladin Institute of Biochemistry
2024-06-01
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| Subjects: | |
| Online Access: | https://biotechnology.kiev.ua/images/BTA/2024/3_2024/Honchar3_2024.pdf |