Characteristics of sourdough bread fermented with Pediococcus pentosaceus and Saccharomyces cerevisiae and its bio-preservative effect against Aspergillus flavus
Juhui Jin, Thi Thanh Hanh Nguyen, Sanjida Humayun, Sunghoon Park, Hye‐Won Oh, Sangyong Lim, Il-Kyoon Mok, Yan Li, Kunal Pal, Doman Kim
Topics & Concepts
Aspergillus flavusFood sciencePreservativeFermentationLactic acidYeastChemistryPediococcusFermentation starterFermentation in food processingLactobacillus brevisAcetic acidSaccharomyces cerevisiaeBacteriaBiologyLactobacillusBiochemistryLactobacillus plantarumGeneticsFood Quality and Safety StudiesFermentation and Sensory AnalysisMeat and Animal Product Quality