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Taxonomy, Biodiversity, and Physiology of Sourdough Yeasts
Book chapter

Taxonomy, Biodiversity, and Physiology of Sourdough Yeasts

Lucas von Gastrow, Andrea Gianotti, Pamela Vernocchi, Diana Isabella Serrazanetti and Delphine Sicard
Handbook on Sourdough Biotechnology, Vol.11(23), pp.161-212
25/04/2023
DOI: https://doi.org/10.1007/978-3-031-23084-4_7

Abstract

yeast, biodiversity, ecology, evolution, metabolism, fermentation, bread, sourdough
Yeasts are unicellular fungi found in many fermented foods. They play an important role in sourdough, by producing CO2 allowing the dough to rise as well as formation of aroma. This chapter describes yeasts usually found in sourdough, including their ecology, evolution, and metabolism.
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