Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7

Journal of Cereal Science

Volumn 45, Issue 3, 2007, Pages 309-318

  Dal Bello, F ^a   Clarke, C I ^a   Ryan, L A M ^a   Ulmer, H ^a   Schober, T J ^a   Strom K ^b   Sjogren J ^b   van Sinderen, D ^a   Schnurer J ^b   Arendt, E K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Antifungal; Cyclic dipeptides; Lactobacillus; Wheat bread

Indexed keywords

BACTERIA (MICROORGANISMS); FUNGI; FUSARIUM; FUSARIUM CULMORUM; GIBBERELLA ZEAE; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SANFRANCISCENSIS; TRITICUM AESTIVUM;

EID: 34047250311     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2006.09.004     Document Type: Article

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