Chalk Yeasts Cause Gluten-Free Bread Spoilage

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Chalk Yeasts Cause Gluten-Free Bread Spoilage

Four different yeast strains were isolated from industrial gluten-free bread (GFB) purchased from a local supermarket. These strains, including <i>Hyphopichia burtonii</i>, <i>Wickerhamomyces anomalus</i>, <i>Saccharomycopsis fibuligera</i>, and <i>Cyberlind...

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Bibliographic Details
Main Authors:	Michela Pellegrini, Lucilla Iacumin, Francesca Coppola, Federica Barbieri, Chiara Montanari, Fausto Gardini, Giuseppe Comi
Format:	Article
Language:	English
Published:	MDPI AG 2025-06-01
Series:	Microorganisms
Subjects:	chalk yeasts gluten-free bread spoilage preservatives volatile compounds
Online Access:	https://www.mdpi.com/2076-2607/13/6/1385
Tags:	Add Tag No Tags, Be the first to tag this record!

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