Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with Levilactobacillus brevis SJC120

Cheese whey fermented by lactic acid bacteria (LAB) was used to develop an edible film with antifungal properties. Five LAB strains isolated from artisanal cheeses were screened for antifungal activity and incorporated into a whey–gelatin film. Of the strains tested, Levilactobacillus brevis SJC120...

Descripción completa

Detalles Bibliográficos
Autores principales: Silva, Sofia P. M., Teixeira, José A., Silva, Célia C. G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093246/
https://www.ncbi.nlm.nih.gov/pubmed/37048215
http://dx.doi.org/10.3390/foods12071396

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093246/
https://www.ncbi.nlm.nih.gov/pubmed/37048215
http://dx.doi.org/10.3390/foods12071396

Ejemplares similares