Antifungal Capacity of Poolish-Type Sourdough Supplemented with Lactiplantibacillus plantarum and Its Aqueous Extracts In Vitro and Bread

This study aimed to evaluate the antifungal capacity of the aqueous extracts (AE) of poolish-type sourdoughs fermented with Lactiplantibacillus plantarum NRRL B-4496 on broth, agar, and bread. The aqueous extracts were obtained by centrifugation and separating the supernatant from the poolish sourdo...

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Detalles Bibliográficos
Autores principales: Hernández-Figueroa, Ricardo H., Mani-López, Emma, López-Malo, Aurelio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9774549/
https://www.ncbi.nlm.nih.gov/pubmed/36551470
http://dx.doi.org/10.3390/antibiotics11121813

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9774549/
https://www.ncbi.nlm.nih.gov/pubmed/36551470
http://dx.doi.org/10.3390/antibiotics11121813

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