Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs.

ABSTRACT:

Background

Non-conventional yeasts (NCY) (i.e., non-Saccharomyces) may be used as alternative starters to promote biodiversity and quality of fermented foods and beverages (e.g., wine, beer, bakery products).

Methods

A total of 32 wine-associated yeasts (Campania region, Italy) were genetically identified and screened for decarboxylase activity and leavening ability. The best selected strains were used to study the leavening kinetics in model doughs (MDs). A commercial strain of Saccharomyces cerevisiae was used as the control. The volatile organic profiles of the inoculated MDs were analyzed by solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS).

Results

Most of strains belonged to the NCY species Hanseniaspora uvarum, <

SUBMITTER: Zotta T 

PROVIDER: S-EPMC9501029 | biostudies-literature | 2022 Sep

REPOSITORIES: biostudies-literature