Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread.
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DOI: 10.1016/j.ijfoodmicro.2018.09.007
Abstract: Fungal spoilage of bread remains an unsolved issue in bread making. This work aims to identify alternative strategies to conventional preservatives in order to prevent or delay fungal spoilage of bread. The minimum inhibitory concentration… read more here.
Keywords: bread; acetic acid; spoilage bread; acid ... See more keywords
Application of Autochthonous Lactobacillus Strains as Biopreservatives to Control Fungal Spoilage in Caciotta Cheese
Sign Up to like & getrecommendations! Published in 2018 at "BioMed Research International"
DOI: 10.1155/2018/3915615
Abstract: 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… read more here.
Keywords: spoilage; lactobacillus strains; caciotta cheese; fungal spoilage ... See more keywords