Sensitivity of Molds From Spoiled Dairy Products Towards Bioprotective Lactic Acid Bacteria Cultures

Fungal spoilage of dairy products is a major concern due to food waste and economical losses, some fungal metabolites may furthermore have adverse effects on human health. The use of lactic acid bacteria (LAB) is emerging as a potential clean label alternative to chemical preservatives. Here, our ai...

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Detalles Bibliográficos
Autores principales: Shi, Ce, Knøchel, Susanne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7902714/
https://www.ncbi.nlm.nih.gov/pubmed/33643260
http://dx.doi.org/10.3389/fmicb.2021.631730

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7902714/
https://www.ncbi.nlm.nih.gov/pubmed/33643260
http://dx.doi.org/10.3389/fmicb.2021.631730

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