Screening of antifungal potentials of Lactobacillus helveticus KLDS 1.8701 against spoilage microorganism and their effects on physicochemical properties and shelf life of fermented soybean milk during preservation
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- 作者：Xin Bian ; Zafarullah Muhammad ; Smith Etareri Evivie ; Guang-Wen Luo ; Min Xu ; Gui-Cheng Huo ; guichenghuo1958@163.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Lactobacillus helveticus ; Antifungal activity ; Fermented soybean milk ; Sensory property ; Shelf life
- 刊名：Food Control
- 出版年：2016
- 出版时间：August 2016
- 年：2016
- 卷：66
- 期：Complete
- 页码：183-189
- 全文大小：581 K
文摘
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L. helveticus KLDS1.8701 shows strongest antifungal activity against Penicillium.
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Antifungal activity was from organic acids and KLDS 1.8701 itself.
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KLDS 1.8701 could extend the shelf-life of fermented soybean milk.
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The addition of KLDS 1.8701 has no effect on properties of fermented soybean milk.