Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review

Bakery products are nutritious, but they are susceptible to fungal contamination, which leads to a decline in quality and safety. Chemical preservatives are often used to extend the shelf-life of bakery products, but long-term consumption of these preservatives may increase the risk of chronic disea...

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Detalles Bibliográficos
Autores principales: Liu, Aiping, Xu, Ruixia, Zhang, Shun, Wang, Yuting, Hu, Bin, Ao, Xiaolin, Li, Qin, Li, Jianlong, Hu, Kaidi, Yang, Yong, Liu, Shuliang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9244174/
https://www.ncbi.nlm.nih.gov/pubmed/35783382
http://dx.doi.org/10.3389/fmicb.2022.924398

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9244174/
https://www.ncbi.nlm.nih.gov/pubmed/35783382
http://dx.doi.org/10.3389/fmicb.2022.924398

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