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....

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:J Food Sci Technol
Päätekijät: Bartkiene, Elena, Bartkevics, Vadims, Lele, Vita, Pugajeva, Iveta, Zavistanaviciute, Paulina, Zadeike, Daiva, Juodeikiene, Grazina
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Springer India 2019
Aiheet:
Original Article
Linkit: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
Tagit: Lisää tagi
Ei tageja, Lisää ensimmäinen tagi!

Samankaltaisia teoksia