Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with <i>Levilactobacillus brevis</i> SJC120

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...

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Bibliographic Details
Main Authors: Sofia P. M. Silva, José A. Teixeira, Célia C. G. Silva
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Foods
Subjects:
cheese whey
lactic acid bacteria
antifungal activity
cheese
edible film
Online Access:https://www.mdpi.com/2304-8158/12/7/1396

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