Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties-Reference-Cited by-同舟云学术

Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties

Published:2009-02 Issue:2 Volume:20 Page:144-148
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Gerez Carla Luciana,Torino Maria Ines,Rollán Graciela,Font de Valdez Graciela

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference22 articles.

1. Anonymous (1995). European Directive 95/2/CE of European Parliament and Council of European Community, 20 February 1995. European Parliament and Council of European Community, Brussels, Belgium.

2. A method for bacteriocin quantification;Cabo;Journal of Applied Microbiology,1999

3. Antimould activity of sourdough lactic acid bacteria: Identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1;Corsetti;Applied Microbiology and Biotechnology,1998

4. Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7;Dal Bello;Journal of Cereal Science,2007

5. Antimicrobial effects of d-3-phenyllactic acid on Listeria monocytogenes in TSB-YE medium milk and cheese;Dieuleveux;Journal of Food Protection,1998

Cited by 244 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Carboxymethyl cellulose–chitosan edible films for food packaging: A review of recent advances;Carbohydrate Polymers;2024-12

2. The use of organic peroxyacids for the inactivation of calcium-mediated biofilm formation by Bacillus licheniformis;International Dairy Journal;2024-10

3. Advances in Extending the Microbial Shelf-Life of Bread and Bakery Products Using Different Technologies: A Review;Food Reviews International;2024-08-06

4. Antifungal activity of metabolites of Weissella cibaria KM14 isolated from traditional Korean food kimchi against three spoilage fungi;LWT;2024-08

5. Assessment of antifungal activity of aqueous extracts and protein fractions from sourdough fermented by Lactiplantibacillus plantarum;Future Foods;2024-06