Inhibitory Properties of Lactic Acid Bacteria against Moulds Associated with Spoilage of Bakery Products

Article OPEN
I. A. Adesina; A. O. Ojokoh; D. J. Arotupin;
(2017)
  • Identifiers: doi: 10.9734/JAMB/2016/31386
  • Subject: bakery | Antifungal activity | lactic acid bacteria | mould | spoilage
    mesheuropmc: food and beverages

Aim: To evaluate the potentiality of LAB strains isolated from different fermented products to inhibit moulds associated with spoilage of bakery products. Methodology: Lactic acid bacterial (LAB) strains obtained from fermented products (“burukutu”, “pito”, yoghurt,... View more
Share - Bookmark

  • Download from
    ZENODO via ZENODO (Article, 2017)
  • Cite this publication