Study of antimicrobial activity and fermentability of the yeast Wickerhamomyces anomalus in wheat dough
The work is aimed at assessing the potential of using the yeast culture Wickerhamomyces anomalus CBS605T in bread baking. The in vitro antimicrobial activity of the yeast culture Wickerhamomyces anomalus (CBS605T) against the causative agent of potato disease, Bacillus subtilis, was studied. A rheoe...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
EDP Sciences
2024-01-01
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| coleção: | E3S Web of Conferences |
| Acesso em linha: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/10/e3sconf_eea2023_03018.pdf |
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