Chalk Yeasts Cause Gluten-Free Bread Spoilage

Chalk Yeasts Cause Gluten-Free Bread Spoilage

Four different yeast strains were isolated from industrial gluten-free bread (GFB) purchased from a local supermarket. These strains, including <i>Hyphopichia burtonii</i>, <i>Wickerhamomyces anomalus</i>, <i>Saccharomycopsis fibuligera</i>, and <i>Cyberlind...

Full description

Saved in:
Bibliographic Details
Main Authors: Michela Pellegrini, Lucilla Iacumin, Francesca Coppola, Federica Barbieri, Chiara Montanari, Fausto Gardini, Giuseppe Comi
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Microorganisms
Subjects:
chalk yeasts
gluten-free bread
spoilage
preservatives
volatile compounds
Online Access:https://www.mdpi.com/2076-2607/13/6/1385
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2076-2607/13/6/1385

Similar Items