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Technological, functional and safety properties of lactobacilli isolates from soft wheat sourdough and their potential use as antimould cultures

Bakery products are a common medium for fungal growth due to their high-water activity and nutrients availability. The application of lactic acid bacteria (LAB) isolated from wheat bran or other cereals has shown great potential in controlling the growth of spoilage fungi, guarantee quality and prol...

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Detalles Bibliográficos
Autores principales:	Mota-Gutierrez, Jatziri, Franciosa, Irene, Ruggirello, Marianna, Dolci, Paola
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Springer Netherlands 2021
Materias:	Original Paper
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8349320/ https://www.ncbi.nlm.nih.gov/pubmed/34363545 http://dx.doi.org/10.1007/s11274-021-03114-2

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