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...

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Bibliographische Detailangaben
Hauptverfasser: Coda, Rossana, Cassone, Angela, Rizzello, Carlo G., Nionelli, Luana, Cardinali, Gianluigi, Gobbetti, Marco
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology 2011
Schlagworte:
Food Microbiology
Online Zugang: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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