Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria

In this study, eight lactic acid bacteria (LAB) strains, previously isolated from traditional and gluten-free sourdoughs, and selected for their potential in improving the sensory and rheological quality of bakery products, were screened against some common spoilage agents. The anti-mould activity w...

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Detalles Bibliográficos
Autores principales: Iosca, Giovanna, De Vero, Luciana, Di Rocco, Giulia, Perrone, Giancarlo, Gullo, Maria, Pulvirenti, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265762/
https://www.ncbi.nlm.nih.gov/pubmed/35804730
http://dx.doi.org/10.3390/foods11131914

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265762/
https://www.ncbi.nlm.nih.gov/pubmed/35804730
http://dx.doi.org/10.3390/foods11131914

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