Comparative Growth Inhibition of Bread Spoilage Fungi by Different Preservative Concentrations Using a Rapid Turbidimetric Assay System

Bread and intermediate moisture bakery products are mainly spoiled by yeasts and filamentous fungi. The inoculum load and preservation system used determines their shelf life. To extend the shelf life of such commodities, the use of chemical preservatives is the most common way to try and control th...

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Detalles Bibliográficos
Autores principales: Garcia, Marcelo Valle, Garcia-Cela, Esther, Magan, Naresh, Copetti, Marina Venturini, Medina, Angel
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/PMC8219074/
https://www.ncbi.nlm.nih.gov/pubmed/34168633
http://dx.doi.org/10.3389/fmicb.2021.678406

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8219074/
https://www.ncbi.nlm.nih.gov/pubmed/34168633
http://dx.doi.org/10.3389/fmicb.2021.678406

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