Biopreservation potential of lactic acid bacteria from Andean fermented food of vegetal origin

Food Control

Volumn 78, Issue , 2017, Pages 393-400

  Yépez, Alba ^a   Luz, Carlos ^a   Meca, Giuseppe ^a   Vignolo, Graciela ^b   Mañes, Jordi ^a   Aznar, Rosa ^a,c  

^a UNIVERSITY OF VALENCIA   (Spain)

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

^c INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Active compounds identification; Antifungal activity; Food safety; LAB; Toxigenic fungi

Indexed keywords

EID: 85015398728     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2017.03.009     Document Type: Article

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