Effect of yeasts on food quality and safety and possibilities of their inhibition
Reda Riešutė, Joana Šalomskienė, David Sáez Moreno, Sonata Gustienė
Topics & Concepts
Food spoilageYeastFood scienceFermentation in food processingBiologyFermentationPreservativeLactic acidLactobacillus plantarumBacteriaMicroorganismFood microbiologyBacteriocinLactobacillusBiopreservationMicrobiologyAntimicrobialBiochemistryGeneticsProbiotics and Fermented FoodsFermentation and Sensory AnalysisMicrobial Inactivation Methods