The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread

Applied Microbiology and Biotechnology

Volumn 96, Issue 2, 2012, Pages 493-501

  Belz, Markus C E ^a   Mairinger, Regina ^a   Zannini, Emanuele ^a   Ryan, Liam A M ^a   Cashman, Kevin D ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Antifungal lactic acid bacteria; Biopreservation; Bread spoilage; Calciumpropionate; Fungal contamination; Low salt bread

Indexed keywords

BIOPRESERVATION; CALCIUMPROPIONATE; FUNGAL CONTAMINATION; LACTIC ACID BACTERIA; LOW-SALT BREAD;

ASPERGILLUS; CALCIUM; LACTIC ACID; SODIUM CHLORIDE; VOLATILE FATTY ACIDS;

FOOD PRODUCTS;

CALCIUM PROPIONATE; SODIUM CHLORIDE;

ANTIMICROBIAL ACTIVITY; CARDIOVASCULAR DISEASE; CONCENTRATION (COMPOSITION); ENVIRONMENTAL CONDITIONS; FERMENTATION; FOOD CONSUMPTION; FUNGUS; MICROBIAL ACTIVITY; ORGANIC COMPOUND; POLLUTION EFFECT; PRESERVATION; PUBLIC HEALTH; SALT; SODIUM CHLORIDE;

ANTIFUNGAL ACTIVITY; ARTICLE; ASPERGILLUS NIGER; BREAD; CONTROLLED STUDY; DOUGH; FUSARIUM CULMORUM; LACTOBACILLUS AMYLOVORUS; NONHUMAN; PENICILLIUM EXPANSUM; SHELF LIFE; WHEAT BREAD;

ANTIBIOSIS; ANTIFUNGAL AGENTS; BREAD; FERMENTATION; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD STORAGE; FUNGI; LACTOBACILLUS ACIDOPHILUS; PROPIONATES; SODIUM CHLORIDE;

ASPERGILLUS NIGER; FUNGI; FUSARIUM CULMORUM; LACTOBACILLUS AMYLOVORUS; PENICILLIUM EXPANSUM; TRITICUM AESTIVUM;

EID: 84866498569     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-012-4052-x     Document Type: Article

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