Novel yeasts producing high levels of conjugated linoleic acid and organic acids in fermented doughs

HIGHLIGHTS

• who: Michela Palla et al. from the Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto, Pisa, Italy have published the Article: Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs, in the Journal: Foods 2021, 2087 of 22/07/2021
• what: For the first time the authors report evidence of yeast strains producing high levels of the (CLA) isomer CLA 10-12tc and propionic which are known for their specific health benefits. Most of the studies on fermented foods have focused on functional bacterial strains . . .
  

   

  

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