CellWell record HH-75151
Volatile formation by combined cultures of yeast and homofermentative or heterofermentative lactobacilli in plant-based fermented foods
Beauséjour M; Curtis JM; Gänzle MG
Food research international (Ottawa, Ont.) · 2026
In plain language
In wheat and pulse fermentations, homofermentative lactobacilli produced diacetyl in all conditions, while heterofermentative strains reduced lipid oxidation aldehydes to alcohols, which increased ester formation by the yeast.
- Evidence
- Emerging
Cite this record: https://thecellwell.org/studies/HH-75151
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