The taste and odour profiles of dry sausages separately inoculated with four autochthonous
yeasts (Debaryomyces hansenii SH4, Candida zeylanoides DQ7, Torulaspora delbrueckii …

The effects of different yeast strains including Pichia kudriavzevii, Torulaspora delbrueckii,
and Debaryomyces hansenii on the taste and odour profiles of reduced-salt dry sausages …

Actual healthy trends produce changes in the sensory characteristics of dry fermented
sausages therefore, new strategies are needed to enhance their aroma. In particular, a …

The technological properties and flavour formation potential of yeast strains isolated from
traditional dry fermented sausages were evaluated. A total of 46 yeast strains were isolated …

Aroma is an important quality parameter for wheat bread, and most of the aroma compounds
in yeast‐fermented bread are caused by the fermentative action of yeast. In this study, the …

The sensomics approach was applied to elucidate the flavor profile of Chinese steamed
breads (CSBs) fermented by different fresh and dry yeast, respectively. The quantitative …

Yeasts play a critical role in the flavor formation of dry-cured ham. In this study, 41 yeast
isolates from the dry-cured ham at different processing stages were evaluated for their …

Yeasts are one of the predominant microbial groups in fermented meats. In this study, yeast
communities of Chinese Dong fermented pork (Nanx Wudl) were investigated and the …

Chinese steamed bread (CSB) made with commercial yeasts and traditional Chinese
sourdoughs was analyzed for the flavor and microbial communities. Sensory attributes were …

Despite the diverse functions of yeast, only a relatively homogenous group of
Saccharomyces cerevisiae yeasts is used in the baking industry. Much of the potential of the …