Screening of antifungal potentials of Lactobacillus helveticus KLDS 1.8701 against spoilage microorganism and their effects on physicochemical properties and shelf life of fermented soybean milk during preservation

Food Control

Volumn 66, Issue , 2016, Pages 183-189

  Bian, Xin ^a   Muhammad, Zafarullah ^a   Evivie, Smith Etareri ^a   Luo, Guang Wen ^a   Xu, Min ^a   Huo, Gui Cheng ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antifungal activity; Fermented soybean milk; Lactobacillus helveticus; Sensory property; Shelf life

Indexed keywords

EID: 84957900610     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2016.02.004     Document Type: Article

References (42)

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