Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect during Storage of Wheat Bread

This study aimed at investigating the antifungal activity of Wickerhamomyces anomalus and sourdough lactic acid bacteria to extend the shelf life of wheat flour bread. The antifungal activity was assayed by agar diffusion, growth rate inhibition, and conidial germination assays, using Penicillium ro...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Coda, Rossana, Cassone, Angela, Rizzello, Carlo G., Nionelli, Luana, Cardinali, Gianluigi, Gobbetti, Marco
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: American Society for Microbiology 2011
Gaiak:
Food Microbiology
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC3126437/
https://ncbi.nlm.nih.gov/pubmed/21441340
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02669-10
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