EVALUATION OF THE POTENTIAL OF YEAST STRAINS FOR USE IN SOURDOUGHS
Ключові слова:
sourdough, Saccharomyces cerevisiae, fermentation, osmotolerance, thermotoleranceАнотація
This study assessed four pre-isolated Saccharomyces cerevisiae strains for sourdough suitability, focusing on fermentative capabilities, osmo- and thermotolerance. Results revealed robust fermentation of diverse sugars and resilience under adverse conditions, indicating promising prospects for efficient and consistent sourdough production.
Посилання
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