Long-term fungal inhibition by Pisum sativum flour hydrolysate during storage of wheat flour bread

Applied and Environmental Microbiology

Volumn 81, Issue 12, 2015, Pages 4195-4206

  Rizzello, Carlo Giuseppe ^a   Lavecchia, Anna ^a   Gramaglia, Valerio ^b   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

^b Ferrero Sp A   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; PEPTIDES; PROTEINS;

AGAR DIFFUSION ASSAYS; ANTI-FUNGAL ACTIVITY; ANTIFUNGAL COMPOUNDS; INHIBITORY ACTIVITY; LIPID TRANSFER PROTEIN; PENICILLIUM ROQUEFORTI; POLYETHYLENE BAGS; ROOM TEMPERATURE;

FUNGI;

AGAR; ANTIMICROBIAL ACTIVITY; BIOASSAY; DICOTYLEDON; FOOD INDUSTRY; FUNGUS; HYDROLYSIS; INHIBITION; LONG-TERM CHANGE; PROTEIN; WHEAT;

FUNGI; PENICILLIUM ROQUEFORTII; PISUM SATIVUM; TRITICUM AESTIVUM;

ANTIFUNGAL AGENT; CALCIUM PROPIONATE; PLANT PROTEIN; PROPIONIC ACID DERIVATIVE;

BREAD; CHEMISTRY; DRUG EFFECTS; FLOUR; FOOD PRESERVATION; FOOD STORAGE; FUNGUS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METABOLISM; MICROBIAL SENSITIVITY TEST; MICROBIOLOGY; PEA; PENICILLIUM; SYNTHESIS; TIME FACTOR;

ANTIFUNGAL AGENTS; BREAD; FLOUR; FOOD PRESERVATION; FOOD STORAGE; FUNGI; MICROBIAL SENSITIVITY TESTS; PEAS; PENICILLIUM; PLANT PROTEINS; PROPIONATES; TIME FACTORS;

EID: 84929880082     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.04088-14     Document Type: Article

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