Type III sourdough: Evaluation of biopreservative potential in bakery products with enhanced antifungal activity
Lílian Borges Teixeira, J. Campos, Caroline Isabel Kothe, Juliane Elisa Welke, Eliseu Rodrigues, Jeverson Frazzon, Roberta Cruz Silveira Thys
Topics & Concepts
Titratable acidFood scienceFermentationAspergillus nigerStarterPenicilliumPenicillium roquefortiChemistryShelf lifeBiologyProbiotics and Fermented FoodsFood composition and propertiesMicrobial Metabolites in Food Biotechnology