Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents
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چکیده
منابع مشابه
Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents
Sourdough starter cultures are rich sources of endogenous lactic acid bacteria. The extended shelf lives of sourdough breads are attributed to a large array of organic acids and low-molecular-weight metabolites produced during the fermentation process. Different species belonging to the lactic acid bacteria group of microorganisms, mainly Lactobacillus and Leuconostoc, are increasingly gaining ...
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ژورنال
عنوان ژورنال: Food Science and Technology International
سال: 2015
ISSN: 1082-0132,1532-1738
DOI: 10.1177/1082013214565722