Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with <i>Levilactobacillus brevis</i> SJC120
Cheese whey fermented by lactic acid bacteria (LAB) was used to develop an edible film with antifungal properties. Five LAB strains isolated from artisanal cheeses were screened for antifungal activity and incorporated into a whey–gelatin film. Of the strains tested, <i>Levilactobacillus brevi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/7/1396 |