Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread

Food Microbiology

Volumn 33, Issue 2, 2013, Pages 243-251

  Coda, Rossana ^a   Rizzello, Carlo G ^a   Di Cagno, Raffaella ^a   Trani, Antonio ^a   Cardinali, Gianluigi ^b   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Antifungal activity; Bread; Sourdough; Yeasts

Indexed keywords

ANTIFUNGAL AGENT;

ARTICLE; BREAD; CHEMISTRY; FERMENTATION; FOOD PRESERVATION; FOOD STORAGE; FUNGUS; GENETICS; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; MICROBIOLOGY; SACCHAROMYCETALES; TASTE; WHEAT;

ANTIFUNGAL AGENTS; BREAD; FERMENTATION; FOOD PRESERVATION; FOOD STORAGE; FUNGI; HUMANS; SACCHAROMYCETALES; TASTE; TRITICUM;

FUNGI; LACTOBACILLUS PLANTARUM; PENICILLIUM ROQUEFORTII; TRITICUM AESTIVUM;

EID: 84871722946     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.09.023     Document Type: Article

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