Effects of Various Inocula Combinations of <i>Leuconostoc mesenteroides</i>, <i>Papiliotrema terrestris</i>, and <i>Saccharomyces cerevisiae</i> on Dough Fermentation and Final Bread Characteristics

Effects of Various Inocula Combinations of <i>Leuconostoc mesenteroides</i>, <i>Papiliotrema terrestris</i>, and <i>Saccharomyces cerevisiae</i> on Dough Fermentation and Final Bread Characteristics

The integration of yeast and lactic acid bacteria (LAB) in bakery products is currently trending, which aims to enhance the taste and quality to satisfy consumer preferences. This study explored the interaction of <i>Leuconostoc mesenteroides</i>, <i>Saccharomyces cerevisiae</i&...

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Bibliographic Details
Main Authors: Enrico Viola, Giuliana Garofalo, Marcella Barbera, Daniela Piazzese, Davide Palmieri, Sabrina Di Giorgi, Antonio Alfonzo, Raimondo Gaglio, Luca Settanni
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Applied Sciences
Subjects:
fermentation
breadmaking
yeasts
lactic acid bacteria
non-<i>Saccharomyces</i> yeasts
<i>Saccharomyces cerevisiae</i>
Online Access:https://www.mdpi.com/2076-3417/14/24/11581
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https://www.mdpi.com/2076-3417/14/24/11581

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