Production of cheese flavor and antifungal substances by lactobacillus plantarum and lactococcus lactis subsp diacetylactis and their application in bakery products

World Applied Sciences Journal

Volumn 24, Issue 7, 2013, Pages 900-907

  Sharaf, Osama M ^a   Shahein, Mohamed S ^a   Shaaban, Hamdy A ^a   Ibrahim, Gamal A ^a   Hussein, Ahmed M S ^a   El Mageed, Magda A Abd ^a   El Shafie, Kawther ^a   Effat, Baher A M ^a   Mansour, Amro F ^a   El Ghorab, Ahmed H ^a   El Massrey, Khaled F ^a   Osman, Fouad M ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

Antifungal activity; Bakery products; Flavor; Lactobacillus plantarum; Lactococcus diacetylactis

Indexed keywords

EID: 84883686380     PISSN: 18184952     EISSN: 19916426     Source Type: Journal    
DOI: 10.5829/idosi.wasj.2013.24.07.13248     Document Type: Article

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