Application of Autochthonous Lactobacillus Strains as Biopreservatives to Control Fungal Spoilage in Caciotta Cheese

Fungal spoilage is one of the main causes of economic losses worldwide in the food industry. In the last years, consumer's demands for preservative-free processed foods have increased as a result of growing awareness about the health hazards associated with chemicals. Lactic acid bacteria have...

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Detalles Bibliográficos
Autores principales: Cosentino, Sofia, Viale, Silvia, Deplano, Maura, Fadda, Maria Elisabetta, Pisano, Maria Barbara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6077580/
https://www.ncbi.nlm.nih.gov/pubmed/30112385
http://dx.doi.org/10.1155/2018/3915615

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6077580/
https://www.ncbi.nlm.nih.gov/pubmed/30112385
http://dx.doi.org/10.1155/2018/3915615

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