In聽vitro and in situ screening of lactic acid bacteria and propionibacteria antifungal activities against bakery product spoilage molds
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- 作者：Cé ; line Le Lay ; Jé ; rô ; me Mounier ; Valé ; rie Vasseur ; Amé ; lie Weill ; Gwenaë ; lle Le Blay1 ; Georges Barbier ; Emmanuel Coton ; emmanuel.coton@univ-brest.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Antifungal activity ; Bacteria ; Molds ; Bakery products
- 刊名：Food Control
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：60
- 期：Complete
- 页码：247-255
- 全文大小：669 K
文摘
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Biodiversity and resistance to preservatives of bakery product fungal contaminants.
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Aspergillus and Eurotium species were the most dominant and resistant.
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Combination of in vitro and in situ approaches for antifungal bacteria identification.
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Selection of isolates for use as bioprotective cultures in bakery products.