乳酸
青霉属
食品科学
细菌
发酵
抗真菌
化学
微生物学
生物
遗传学
作者
Victor Dopazo,Carlos Luz,Jorge Calpe,Pilar Vila‐Donat,Lorena Rodríguez,Giuseppe Meca
标识
DOI:10.1111/1471-0307.12847
摘要
Fungal deterioration by Penicillium species in refrigerated storage conditions is one of the main risk factors for health issues and food waste in the dairy industry. The purpose of this study was to evaluate the antifungal properties of a plastic film carrying whey fermented by lactic acid bacteria (LAB). The results evidenced that a film containing whey fermented using lactic acid bacteria inhibited the growth of Penicillium commune, Penicillium verrucosum and Penicillium solitum for 23, 20 and 17 days, respectively.
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