A suitable procedure to choose antimicrobials as controlling agents in fermentations performed by bacteria
نویسندگان
چکیده
منابع مشابه
Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents
Sourdough starter cultures are rich sources of endogenous lactic acid bacteria. The extended shelf lives of sourdough breads are attributed to a large array of organic acids and low-molecular-weight metabolites produced during the fermentation process. Different species belonging to the lactic acid bacteria group of microorganisms, mainly Lactobacillus and Leuconostoc, are increasingly gaining ...
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ژورنال
عنوان ژورنال: Brazilian Journal of Microbiology
سال: 2000
ISSN: 1517-8382
DOI: 10.1590/s1517-83822000000200004