Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with Levilactobacillus brevis SJC120
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DOI: 10.3390/foods12071396
Abstract: Cheese whey fermented by lactic acid bacteria (LAB) was used to develop an edible film with antifungal properties. Five LAB strains isolated from artisanal cheeses were screened for antifungal activity and incorporated into a whey–gelatin… read more here.
Keywords: film; brevis sjc120; gelatin film; whey gelatin ... See more keywords