Antifungal starter culture for packed bread: Influence of two storage conditions;Fermento láctico antifúngico para panificados envasados: Influencia de dos condiciones de almacenamiento

Revista Argentina de Microbiologia

Volumn 47, Issue 2, 2015, Pages 118-124

  Gerez, Carla L ^a   Fornaguera, María J ^a   Obregozo, Mariano D ^a   de Valdez, Graciela Font ^a,b   Torino, María I ^a  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Antifungal starter; Bread; Lactic acid bacteria

Indexed keywords

CARBOXYLIC ACID; ANTIFUNGAL AGENT;

ACIDIFICATION; ANTIFUNGAL ACTIVITY; ARTICLE; BREAD; CELL VIABILITY; FERMENTATION TECHNIQUE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS PLANTARUM; NONHUMAN; SACCHAROMYCES CEREVISIAE; SENSORY ANALYSIS; STORAGE; STORAGE TEMPERATURE; COOKING; FAST FOOD; FERMENTATION; FOOD CONTROL; FOOD PREFERENCE; FOOD PRESERVATION; FOOD STORAGE; FUNGUS; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; PH; PROCEDURES;

ANTIFUNGAL AGENTS; BREAD; COOKING; FAST FOODS; FERMENTATION; FOOD MICROBIOLOGY; FOOD PREFERENCES; FOOD PRESERVATION; FOOD STORAGE; FUNGI; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS PLANTARUM;

EID: 84936767760     PISSN: 03257541     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ram.2015.02.002     Document Type: Article

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