Open access
Aug 2026
Fermentation Strategy and Non-Saccharomyces Yeast Strain Identity Jointly Shape Volatile Profiles in Chinese Steamed Bread Produced with Defined Composite Sourdoughs
Chinese steamed bread (CSB) is an important fermented wheat product, but controlled strategies for modulating its volatile profile remain limited. This study evaluated defined composite sourdoughs comprising Wickerhamomyces anomalus CRFSZY16 or Kluyveromyces marxianus FYY7 in combination with Lactiplantibacillus planta...
Xin-Yuan Hu, Yu-Xia Yang, Yue Li et al.
· Foods · 0 citations