Long-Term Fungal Inhibitory Activity of Water-Soluble Extracts of Phaseolus vulgaris cv. Pinto and Sourdough Lactic Acid Bacteria during Bread Storage

The antifungal activity of proteinaceous compounds from different food matrices was investigated. In initial experiments, water-soluble extracts of wheat sourdoughs, cheeses, and vegetables were screened by agar diffusion assays with Penicillium roqueforti DPPMAF1 as the indicator fungus. Water-solu...

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Main Authors: Coda, Rossana, Rizzello, Carlo G., Nigro, Franco, De Angelis, Maria, Arnault, Philip, Gobbetti, Marco
Formato: Artigo
Idioma:Inglês
Publicado: American Society for Microbiology (ASM) 2008
Assuntos:
Food Microbiology
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC2592913/
https://ncbi.nlm.nih.gov/pubmed/18849463
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01420-08
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