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Antifungal activities of Pediococcus pentosaceus LWQ1 and Lactiplantibacillus plantarum LWQ17 isolated from sourdough and their efficacies on preventing spoilage of Chinese steamed bread

Xueying Wu, Yongxin Liu, Zhengli Guo, Na Ji, Qingjie Sun, Tongjie Liu, Yang Li

2024Food Control14 citationsDOI

Topics & Concepts

Food spoilageFood scienceAntifungalPediococcusChemistryBiologyMicrobiologyBacteriaLactobacillusFermentationGeneticsMicrobial Metabolites in Food BiotechnologyFood composition and propertiesProbiotics and Fermented Foods
Antifungal activities of Pediococcus pentosaceus LWQ1 and Lactiplantibacillus plantarum LWQ17 isolated from sourdough and their efficacies on preventing spoilage of Chinese steamed bread | Litcius