Selection of Sourdough Lactobacilli with Antifungal Activity for Use as Biopreservatives in Bakery Products
Author:
Affiliation:
1. Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
2. Istituto di Scienze dell’Alimentazione, CNR, via Roma 64, 83100 Avellino, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf301173u
Reference47 articles.
1. Shelf Life and Safety Concerns of Bakery Products—A Review
2. Lactic acid bacteria – Potential for control of mould growth and mycotoxins: A review
3. Mould spoilage of bread: the problem and some solutions
4. Antifungal lactic acid bacteria as biopreservatives
5. Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough
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