Antifungal activity of sourdough bread cultures

Advances in Experimental Medicine and Biology

Volumn 571, Issue , 2005, Pages 307-316

  Bullerman, Lloyd B ^a   Giesova, Marketa ^b   Hassan, Yousef ^a   Deibert, Dwayne ^a   Ryu, Dojin ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIFUNGAL ACTIVITY; CONFERENCE PAPER; DOUGH; FUNGUS CULTURE; FUNGUS GROWTH; FUNGUS ISOLATION; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; MOULD; NONHUMAN; PRIORITY JOURNAL; ANTIBIOSIS; ARTICLE; BACTERIAL COUNT; BREAD; FOOD CONTROL; FUNGUS; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS; MICROBIOLOGY; PHYSIOLOGY; SAFETY; TIME;

ANTIBIOSIS; BREAD; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD MICROBIOLOGY; FUNGI; HUMANS; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; TIME FACTORS;

EID: 33644818536     PISSN: 00652598     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Conference Paper

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