Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by Lactobacillus strains-Reference-Cited by-同舟云学术

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Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by Lactobacillus strains

Published:2019-07-21 Issue:10 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Luz C.¹^ORCID,D'Opazo V.¹,Mañes J.¹,Meca G.¹^ORCID

Affiliation:

1. Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy University of Valencia Burjassot Spain

Funder

Universitat de València

Generalitat Valenciana

Ministry of Economy and Competitiveness

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14126

Reference25 articles.

1. Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough

2. Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread

3. The QuEChERS approach in a novel application for the identification of antifungal compounds produced by lactic acid bacteria cultures

4. Long-Term Fungal Inhibitory Activity of Water-Soluble Extracts of Phaseolus vulgaris cv. Pinto and Sourdough Lactic Acid Bacteria during Bread Storage

5. Lactobacilli in sourdough fermentation

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1. Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread;Foods;2024-07-23

2. Revalorization of rice bran as a potential ingredient for reducing fungal contamination in bread by lactic acid bacterial fermentation;Food Bioscience;2024-04

3. Revalorization of beer brewing waste as an antifungal ingredient for bread biopreservation;Food Bioscience;2024-04

4. Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products;Fermentation;2024-01-09

5. Antimicrobial activity and applications of fermentates from lactic acid bacteria – a review;Sustainable Food Technology;2024

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