Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours.

ABSTRACT: The increasing demand for healthy baked goods boosted studies on sourdough microbiota with beneficial metabolic traits, to be used as potential functional starters. Here, 139 yeasts isolated from cereal-based fermented foods were in vitro characterized for their phytase and antioxidant activities. The molecular characterization at strain level of the best 39 performing isolates showed that they did not derive from cross contamination by baker's yeast. Afterwards, the 39 isolates were in vivo analyzed for their leavening ability, phytase activity and polyphenols content using five different wholegrain flours, obtained from conventional and pigmented common wheat, emmer and hull-less barley. Combining these findings, through multivariate permutation analysis, we identified the 2 best perform

SUBMITTER: Palla M 

PROVIDER: S-EPMC7393511 | biostudies-literature | 2020 Jul

REPOSITORIES: biostudies-literature