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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Sparad:
Bibliografiska uppgifter
I publikationen:Biomed Res Int
Huvudupphovsmän: Cosentino, Sofia, Viale, Silvia, Deplano, Maura, Fadda, Maria Elisabetta, Pisano, Maria Barbara
Materialtyp: Artigo
Språk:Inglês
Publicerad: Hindawi 2018
Ämnen:
Research Article
Länkar: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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