ArticleMolecules (Basel, Switzerland)2024
Mixed Culture of Yeast and Lactic Acid Bacteria for Low-Temperature Fermentation of Wheat Dough.
Article in Molecules (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Oenological Characteristics of SelectedMolecules (Basel, Switzerland) · 2026Article
- The Impact of Advances in Fermentation Processes on the Chemical Composition of the Final Product.Molecules (Basel, Switzerland) · 2026Article
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Authors and funding
5 authors.
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No grant is acknowledged in the PubMed record.
Abstract
There is growing interest in low-temperature food processing. In the baking industry, low-temperature fermentation improves the production of natural aroma compounds, which have a positive impact on the sensory profile of the final product. The aim of this study was to develop a yeast-lactic acid bacteria starter culture that effectively ferments wheat dough at a temperature of 15 °C. The microorganisms were selected based on their enzymatic activity and ability to grow at low temperature. The fermentation activity of the yeast and mixed cultures was assessed enzymatically. The biosynthesis of volatile organic compounds was quantified using the HS-GC-MS technique. Samples fermented by
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