Articles citing this paper
Rising stars in the bakery: novel yeasts for modern bread
Anna Wittwer A and Kate Howell A *
+ Author Affiliations
- Author Affiliations
A School of Agriculture and Food, University of Melbourne, Parkville, Vic. 3010, Australia.
Anna Wittwer is a PhD Candidate at the Faculty of Veterinary and Agricultural Sciences at the University of Melbourne. Her research interests are in non-conventional yeast diversity and sourdough microbial ecology. |
Kate Howell is a microbiologist and biochemist. Her key interest is how microbial interactions and ecology in agricultural and food systems can impact the flavour, aroma, function, and health properties of food. |
* Correspondence to: khowell@unimelb.edu.au
Microbiology Australia 43(2) 75-78 https://doi.org/10.1071/MA22023
Submitted: 23 March 2022 Accepted: 14 April 2022 Published: 17 May 2022
3 articles found in Crossref database.
Non-Conventional Yeasts from Mozzarella Cheese Whey and Artisanal Sourdoughs: Leavening Capacity and Impact on Bread Sensory Profile
Boscaino Floriana,
Ionata Elena,
De Caro Salvatore, Sorrentino Alida
Fermentation. 2024 10(1). p.68
Effects of Various Inocula Combinations of Leuconostoc mesenteroides, Papiliotrema terrestris, and Saccharomyces cerevisiae on Dough Fermentation and Final Bread Characteristics
Viola Enrico,
Garofalo Giuliana,
Barbera Marcella,
Piazzese Daniela,
Palmieri Davide,
Di Giorgi Sabrina,
Alfonzo Antonio,
Gaglio Raimondo, Settanni Luca
Applied Sciences. 2024 14(24). p.11581
Zinc Tolerance of Special Yeasts and Lactic Acid Bacteria for Use in the Food Industry
Rossi Samantha,
Maares Maria,
Kieserling Helena,
Rohn Sascha,
Schlüter Oliver,
Patrignani Francesca,
Lanciotti Rosalba,
Haase Hajo, Keil Claudia
Fermentation. 2023 9(6). p.521
