Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread.

ABSTRACT: Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S. cerevisiae in industrial fermentations limits the diversity in the aroma profiles of the end products. Hence, there is a growing interest in non-conventional yeast strains that can help generate the diversity and complexity desired in today's diversified and consumer-driven markets. Here, we selected a set of non-conventional yeast strains to examine their potential for bread fermentation. Here, we tested ten non-conventional yeasts for bread fermentation, including two Saccharomyces species that are not currently used in bread making and 8 non-Saccharomyces strains. The results sho

SUBMITTER: Aslankoohi E 

PROVIDER: S-EPMC5077118 | biostudies-literature | 2016

REPOSITORIES: biostudies-literature