Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria

Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria

In this study, eight lactic acid bacteria (LAB) strains, previously isolated from traditional and gluten-free sourdoughs, and selected for their potential in improving the sensory and rheological quality of bakery products, were screened against some common spoilage agents. The anti-mould activity w...

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Bibliographic Details
Main Authors:	Giovanna Iosca, Luciana De Vero, Giulia Di Rocco, Giancarlo Perrone, Maria Gullo, Andrea Pulvirenti
Format:	Article
Language:	English
Published:	MDPI AG 2022-06-01
Series:	Foods
Subjects:	sourdough antimould activity antibacterial activity food safety exopolysaccharides starter culture
Online Access:	https://www.mdpi.com/2304-8158/11/13/1914

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