Antimould activity of sourdough lactic acid bacteria: Identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1

Applied Microbiology and Biotechnology

Volumn 50, Issue 2, 1998, Pages 253-256

  Corsetti, A ^a   Gobbetti, M ^a   Rossi, J ^a   Damiani, P ^a  

^a Institute of Dairy Microbiology   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; ACETIC ACID DERIVATIVE; BUTYRIC ACID; CARBOXYLIC ACID; FORMIC ACID; HEXANOIC ACID; LACTIC ACID; PROPIONIC ACID; VALERIC ACID;

ANTIFUNGAL ACTIVITY; ARTICLE; BACTERIUM CULTURE; CULTURE MEDIUM; FERMENTATION; LACTIC ACID BACTERIUM; LACTOBACILLUS; WHEAT;

ANTIFUNGAL AGENTS; CULTURE MEDIA; DRUG SYNERGISM; FATTY ACIDS, VOLATILE; FLOUR; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MITOSPORIC FUNGI; TEMPERATURE; TIME FACTORS; TRITICUM;

ASPERGILLUS; BACTERIA (MICROORGANISMS); FUSARIUM; LACTOBACILLUS; LACTOBACILLUS SANFRANCISCENSIS; MONILIA; PENICILLIUM; POSIBACTERIA; TRITICUM AESTIVUM;

EID: 0031718812     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s002530051285     Document Type: Article

References (16)

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