Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough leavening
Antonio Alfonzo, Delphine Sicard, Giuseppe Di Miceli, Stéphane Guézenec, Luca Settanni
Topics & Concepts
Leavening agentYeastSaccharomyces cerevisiaeBiologyCandida parapsilosisAureobasidium pullulansFood scienceFermentationInoculationSaccharomycesBotanyMicrobiologyHorticultureCandida albicansBiochemistryYeasts and Rust Fungi StudiesFermentation and Sensory AnalysisPlant Pathogens and Fungal Diseases