Identification of yeast isolated from laboratory sourdoughs prepared with grape, apple, and yogurt

Elena Gordún, Anna Puig, Lola Piñol, Rosa Carbó

Identification of yeast isolated from laboratory sourdoughs prepared with grape, apple, and yogurt

Číslo: 4/2017/2018
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 10.15414/jmbfs.2018.7.4.399-403

Klíčová slova: Sourdough, Apple, Grape, Yogurt, Molecular identification, Yeast

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Anotace: Yeast strains collected from three spontaneous laboratory sourdoughs, prepared over 10 days and using a traditional Spanish protocol, and formulated with (non-essential) different ingredients were identified and described. In addition to wheat flour (Triticum aestivum) and water, organic apples (5 days juice fermented at 40°C), or plain yogurt, or organic white grapes (2 days must fermented at 20°C) were used at the beginning of each sourdough production.Zobrazit více »