The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread

International Journal of Food Microbiology

Volumn 125, Issue 3, 2008, Pages 274-278

  Ryan, L A M ^a   Dal Bello, F ^a   Arendt, E K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Antifungal; Bread; Calcium propionate; Food preservatives; Lactic acid bacteria; Sourdough

Indexed keywords

CALCIUM PROPIONATE; LACTIC ACID; PROPIONIC ACID DERIVATIVE;

ARTICLE; ASPERGILLUS NIGER; BACTERIAL STRAIN; BREAD; CONTROLLED STUDY; DOUGH; FERMENTATION; FUNGUS GROWTH; FUNGUS SPORE; FUSARIUM CULMORUM; IN VITRO STUDY; INDUSTRY; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; MICROBIOLOGY; NONHUMAN; PENICILLIUM EXPANSUM; PENICILLIUM ROQUEFORTI; SAFETY; SHELF LIFE; SOURDOUGH; WHEAT;

ANTIBIOSIS; ASPERGILLUS NIGER; BREAD; CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FUNGI; FUSARIUM; LACTOBACILLUS PLANTARUM; PENICILLIUM; PROPIONIC ACIDS; SPORES, FUNGAL; TIME FACTORS;

ASPERGILLUS NIGER; FUNGI; FUSARIUM CULMORUM; LACTOBACILLUS PLANTARUM; PENICILLIUM EXPANSUM; PENICILLIUM ROQUEFORTII; TRITICUM AESTIVUM;

EID: 47349124288     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.04.013     Document Type: Article

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