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Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production
Bread is a staple food consumed worldwide on a daily basis. Fungal contamination of bread is a critical concern for producers since it is related to important economic losses and safety hazards due to the negative impact of sensorial quality and to the potential occurrence of mycotoxins. In this wor...
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| Pubblicato in: | Foods |
|---|---|
| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2017
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5742778/ https://ncbi.nlm.nih.gov/pubmed/29232917 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods6120110 |
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