ArticleMicroorganisms2020
Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain.
Article in Microorganisms, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Genotypic and Phenotypic Diversity of Maudiozyma humilis: The Multiple Evolutionary Trajectories of a Domesticated Yeast.Genome biology and evolution · 2026Article
- Comparative Genomics and Characterisation of the Role ofJournal of fungi (Basel, Switzerland) · 2025Article
- Comparative Analysis of Bread Quality Using Yeast Strains from Alcoholic Beverage Production.Microorganisms · 2024Article
- High quality de novo genome assembly of the non-conventional yeast Kazachstania bulderi describes a potential low pH production host for biorefineries.Communications biology · 2023Article
- Pantothenate Auxotrophy in a Naturally Occurring Biocontrol Yeast.Applied and environmental microbiology · 2023Article
- Molecular identification of LAB and yeasts from traditional sourdoughs and their impacts on the sourdough bread quality characteristics.Current research in food science · 2023Article
- The Ability of the YeastFoods (Basel, Switzerland) · 2022Article
- Characterization of TwoFoods (Basel, Switzerland) · 2022Article
- Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits.Frontiers in microbiology · 2022Review
- Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
10 authors.
Funding
Abstract
Bakers use pure microorganisms and/or traditional sourdoughs as the leavening agent for making bread. The performance of each starter and the substances produced by the microorganisms greatly affect the dough rheology and features of breads. Modern sourdoughs inoculated with selected lactic acid bacteria and yeasts are microbiologically stable, safer than traditional sourdoughs, and easy to use. However, the commercial repertoire of baker's yeasts is still limited. Therefore, there is a demand for new strains of yeast species, capable of conferring distinctive traits to breads made from a variety of agri-food matrices, in the design of innovative starters. In this context, we report the first comprehensive study on yeasts isolated from a wide range of fermented doughs, cereal flours, and grains of Spain. Nine yeast species were identified from 433 isolates, which were distributed among separate clades. Moreover, phenotypic traits of potential technological relevance were identified in selected yeast strains. Mother doughs (MDs) showed the greatest yeast biodiversity, whereas commercial
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