Antifungal Activity of Selected Lactobacilli Intended for Sourdough Production
Background and objective: Presently, there is a growing interest in food produced without the addition of chemical preservatives. Lactic acid bacteria have a high potential to control the growth of undesirable microorganisms. In this work, the antifungal activity of eight strains of lactobacilli iso...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Behehsti University of Medical Sciences
2018-09-01
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| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | http://journals.sbmu.ac.ir/afb/article/view/22173 |