Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products

In the context of a demand for “preservative-free” food products, biopreservation appears as a promising alternative to either replace or reduce the use of chemical preservatives. The purpose of this study was to evaluate the antifungal activity of a collection of lactic acid bacteria (n = 194), and...

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Veröffentlicht in:	Food microbiology 2019-09, Vol.82, p.160-170
Hauptverfasser:	Ouiddir, Massinissa, Bettache, Guessas, Leyva Salas, Marcia, Pawtowski, Audrey, Donot, Christelle, Brahimi, Samira, Mabrouk, Kihel, Coton, Emmanuel, Mounier, Jérôme
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Antibiosis Antifungal Agents - metabolism Antifungal Agents - pharmacology Antifungal culture Bakery products Biopreservation Bread - microbiology Dairy products Dairy Products - microbiology Fermented Foods - microbiology Food and Nutrition Food engineering Food Microbiology Food Preservatives - metabolism Food Preservatives - pharmacology Fungi - drug effects Fungi - growth & development Lactic acid bacteria Lactobacillales - isolation & purification Lactobacillales - metabolism Lactobacillales - physiology Life Sciences Microbiology and Parasitology Milk - microbiology
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