Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents

Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents

In this study, a wide pool of lactic acid bacteria strains deposited in two recognized culture collections was tested against ropy bread spoilage bacteria, specifically belonging to <i>Bacillus</i> spp., <i>Paenibacillus</i> spp., and <i>Lysinibacillus</i> spp. Hi...

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Bibliographic Details
Main Authors: Giovanna Iosca, Joanna Ivy Irorita Fugaban, Süleyman Özmerih, Anders Peter Wätjen, Rolf Sommer Kaas, Quốc Hà, Radhakrishna Shetty, Andrea Pulvirenti, Luciana De Vero, Claus Heiner Bang-Berthelsen
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Fermentation
Subjects:
lactic acid bacteria
starter culture
organic acids
rope spoilage
bread spoilage
bakery products
Online Access:https://www.mdpi.com/2311-5637/9/3/290

Internet

https://www.mdpi.com/2311-5637/9/3/290

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