Mixed Culture of Yeast and Lactic Acid Bacteria for Low-Temperature Fermentation of Wheat Dough

Mixed Culture of Yeast and Lactic Acid Bacteria for Low-Temperature Fermentation of Wheat Dough

There is growing interest in low-temperature food processing. In the baking industry, low-temperature fermentation improves the production of natural aroma compounds, which have a positive impact on the sensory profile of the final product. The aim of this study was to develop a yeast–lactic acid ba...

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Bibliographic Details
Main Authors: Wiktoria Liszkowska, Ilona Motyl, Katarzyna Pielech-Przybylska, Urszula Dziekońska-Kubczak, Joanna Berłowska
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Molecules
Subjects:
low-temperature fermentation
volatile organic compounds
sourdough
yeast
lactic acid bacteria
Online Access:https://www.mdpi.com/1420-3049/30/1/112
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