Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production

Bread is a staple food consumed worldwide on a daily basis. Fungal contamination of bread is a critical concern for producers since it is related to important economic losses and safety hazards due to the negative impact of sensorial quality and to the potential occurrence of mycotoxins. In this wor...

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Detalles Bibliográficos
Autores principales: Russo, Pasquale, Fares, Clara, Longo, Angela, Spano, Giuseppe, Capozzi, Vittorio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5742778/
https://www.ncbi.nlm.nih.gov/pubmed/29232917
http://dx.doi.org/10.3390/foods6120110

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5742778/
https://www.ncbi.nlm.nih.gov/pubmed/29232917
http://dx.doi.org/10.3390/foods6120110

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