Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese

Food Control

Volumn 46, Issue , 2014, Pages 91-97

  Cheong, Elsie Y L ^a   Sandhu, Amrita ^a   Jayabalan, Jayaram ^a   Kieu Le, Thu Thi ^a,b   Nhiep, Nguyen Thi ^a   My Ho, Huong Thi ^a,c   Zwielehner, Jutta ^a   Bansal, Nidhi ^a   Turner, Mark S ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b NONG LAM UNIVERSITY   (Viet Nam)

^c Ho Chi Minh City University of Food Industry   (Viet Nam)

Author keywords

Antifungal; Biopreservative; Cheese spoilage; Lactic acid bacteria; Penicillium

Indexed keywords

EID: 84901623814     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.05.011     Document Type: Article

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