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Application of antifungal lactobacilli in combination with coatings based on apple processing by-products as a bio-preservative in wheat bread production
In this study various coatings from apple press cake (AP) with immobilized antifungal bacterial cells were used for bread surface treatment to increase anti-moulding effect. The antifungal effect and technological properties of newly isolated Lactobacillus coryniformis LUHS71, L. curvatus LUHS51, L....
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6542963/ https://ncbi.nlm.nih.gov/pubmed/31205354 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03775-w |
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