Analysis of microbial diversity of traditional Chinese starters and screening of special flavor yeast for Chinese baked flatbread
In this study, a superior yeast strain was identified, providing theoretical insights and valuable microbial resources for optimizing the flavor of CBF.
Authors
- Yufan Yang (ORCID: https://orcid.org/0000-0001-7460-8164)
- Huang Zhang (ORCID: https://orcid.org/0000-0002-4727-4901)
- Yuanhui Wang (ORCID: https://orcid.org/0000-0002-3888-3422)
- Juntao Sun
- Qidong Zhang
- Restituto Tocmo (ORCID: https://orcid.org/0009-0007-4850-977X)
- Yixian Zhao
- Chen Chen
- Lulu Pan
- Guoqiang Zhang (ORCID: https://orcid.org/0000-0001-8690-3371)
- Boyu Li
Institutions
- Henan University of Technology (CN)
- Tobacco Research Institute (CN)
- Animal Husbandry and Veterinary Department (IN)
- Xinxiang University (CN)
- University of Reading (GB)
- Coventry University (GB)
- Xuchang University (CN)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2026-01-14
- DOI
- https://doi.org/10.3389/fnut.2025.1755466
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00