Defined co‐cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread
Journal of Applied Microbiology2019Vol. 127(3), pp. 778–793
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Michela Winters, D. Panayotides, Meltem Bayrak, G. Rémont, Claudia Gonzalez Viejo, Di Liu, B. Le, Yong Liu, Jun Luo, Pangzhen Zhang, Kate Howell
Abstract
Understanding and identifying the community ecosystems found in sourdough cultures and using them as the sole leaven in bread production provide novel insights into microbial interactions and how they affect food quality by removing the effects of commercial yeast strains.
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