Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread

International Journal of Food Microbiology

Volumn 239, Issue , 2016, Pages 86-94

  Axel, Claudia ^a   Brosnan, Brid ^b   Zannini, Emanuele ^a   Furey, Ambrose ^b   Coffey, Aidan ^b   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b Munster Technological University   (Ireland)

Author keywords

Antifungal compounds; Bioprotective cultures; Lactobacilli; Shelf life; UHPLC MS MS

Indexed keywords

2,4 DICHLORO BETA METHYLCINNAMIC ACID; 4 HYDROXYBENZOIC ACID; 4 HYDROXYPHENYLLACTIC ACID; ACETIC ACID; AMYLASE; ATROLACTIC ACID; AZELAIC ACID; BENZOIC ACID; BETA AMYLASE; CAFFEIC ACID; CARBOXYLIC ACID; CATECHOL; DIHYDROCAFFEIC ACID; FERULIC ACID; GLUCAN 1,4 ALPHA GLUCOSIDASE; HYDROCINNAMIC ACID; LACTIC ACID; PARA COUMARIC ACID; SALICYLIC ACID; UNCLASSIFIED DRUG; VANILLIC ACID; 3-PHENYLLACTIC ACID; ALPHA-HYDROXYISOCAPROIC ACID; ANTIFUNGAL AGENT; BIOLOGICAL CONTROL AGENT; FOOD PRESERVATIVE; HEXANOIC ACID DERIVATIVE; LACTIC ACID DERIVATIVE;

ACIDIFICATION; ANTIFUNGAL ACTIVITY; ARTICLE; BREAD; CHENOPODIUM QUINOA; CLINICAL EVALUATION; COMPARATIVE STUDY; CONCENTRATION PROCESS; CONTROLLED STUDY; DOUGH; ENZYME ACTIVITY; FERMENTATION OPTIMIZATION; FOOD PRESERVATION; FUNGUS CULTURE; GLUTEN FREE DIET; LACTIC ACID BACTERIUM; LACTOBACILLUS BREVIS; LACTOBACILLUS REUTERI; MOULD; NONHUMAN; PROTEIN CONTENT; RICE FLOUR; SHELF LIFE; SOURDOUGH; TANDEM MASS SPECTROMETRY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; BIOLOGICAL CONTROL AGENT; DRUG EFFECTS; FERMENTATION; FLOUR; FOOD STORAGE; FUNGUS; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; ORYZA; PHARMACOLOGY;

ACETIC ACID; ANTIFUNGAL AGENTS; BIOLOGICAL CONTROL AGENTS; BREAD; CAPROATES; CHENOPODIUM QUINOA; FERMENTATION; FLOUR; FOOD PRESERVATIVES; FOOD STORAGE; FUNGI; LACTATES; LACTIC ACID; LACTOBACILLUS; ORYZA; TANDEM MASS SPECTROMETRY;

EID: 84970016024     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.05.006     Document Type: Article

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