Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11422
Abstract: BACKGROUND Filamentous fungi are the main contamination agent in the viticultural sector. Use of synthetic fungicides is the regular answer to these contaminations. Nevertheless, due to several problems associated with the use of synthetic compounds… read more here.
Keywords: grape; plantarum; biopreservation; acid bacteria ... See more keywords
Salmon Gravlax Biopreservation With Lactic Acid Bacteria: A Polyphasic Approach to Assessing the Impact on Organoleptic Properties, Microbial Ecosystem and Volatilome Composition
Sign Up to like & getrecommendations! Published in 2019 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2019.03103
Abstract: Seafood and fishery products are very perishable commodities with short shelf-lives owing to rapid deterioration of their organoleptic and microbiological quality. Microbial growth and activity are responsible for up to 25% of food losses in… read more here.
Keywords: microbial ecosystem; gravlax biopreservation; biopreservation; acid bacteria ... See more keywords
Lactic Acid Bacteria as Biopreservation Against Spoilage Molds in Dairy Products – A Review
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2021.819684
Abstract: Mold spoilage of dairy products such as yogurt is a concern in dairy industry. Not only does it lead to substantial food waste, economic losses, and even brand image damage, but it may also cause… read more here.
Keywords: dairy products; dairy; spoilage; lactic acid ... See more keywords
Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12040864
Abstract: Nowadays, the consumer seeks to replace synthetic preservatives with biopreservation methods, such as sourdough in bread. Lactic acid bacteria (LAB) are used as starter cultures in many food products. In this work, commercial yeast bread… read more here.
Keywords: addition; plantarum 5l1; acid bacteria; lactic acid ... See more keywords
Application of Nanocomposites from Bees Products and Nano-Selenium in Edible Coating for Catfish Fillets Biopreservation
Sign Up to like & getrecommendations! Published in 2022 at "Polymers"
DOI: 10.3390/polym14122378
Abstract: Bee products, e.g., chitosan and propolis (Pro), have extraordinary importance in many disciplines including food biopreservation. Fish meat is highly susceptible to vast spoilage, especially catfish (Clarias gariepinus) products. The current work involved the extraction… read more here.
Keywords: pro senps; quality; bcht pro; application nanocomposites ... See more keywords