Application of Autochthonous Lactobacillus Strains as Biopreservatives to Control Fungal Spoilage in Caciotta Cheese

Fungal spoilage is one of the main causes of economic losses worldwide in the food industry. In the last years, consumer's demands for preservative-free processed foods have increased as a result of growing awareness about the health hazards associated with chemicals. Lactic acid bacteria have...

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Bibliografiske detaljer
Udgivet i:Biomed Res Int
Main Authors: Cosentino, Sofia, Viale, Silvia, Deplano, Maura, Fadda, Maria Elisabetta, Pisano, Maria Barbara
Format: Artigo
Sprog:Inglês
Udgivet: Hindawi 2018
Fag:
Research Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6077580/
https://ncbi.nlm.nih.gov/pubmed/30112385
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2018/3915615
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