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. 2019 Nov 6;10:2574. doi: 10.3389/fmicb.2019.02574

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Copyright © 2019 Cantatore, Filannino, Gambacorta, De Pasquale, Pan, Gobbetti and Di Cagno.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Principal component analysis (PCA) biplot based on volatile compounds (ppm) data of bread manufactured with wheat flour fortified with apple by-products (ABP):Raw ABP (raw-ABP), and chemically acidified ABP (CA-ABP) and Fermented-ABP, which were previously incubated at 30°C for 48 h. Fermentation (ABP-fermented) was with selected binary culture ofy W. cibaria PEP23F and S. cerevisiae AN6Y19. Raw-, CA-, and Fermented-ABP were added at concentrations of 5 and 10% (w w^–1 of flour). Baker’s yeast wheat bread (BY), manufactured without addition of ABP, was the control.