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...

תיאור מלא

שמור ב:
מידע ביבליוגרפי
Main Authors: Coda, Rossana, Rizzello, Carlo G., Nigro, Franco, De Angelis, Maria, Arnault, Philip, Gobbetti, Marco
פורמט: Artigo
שפה:Inglês
יצא לאור: American Society for Microbiology (ASM) 2008
נושאים:
Food Microbiology
גישה מקוונת: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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