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

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I. A. Adesina; A. O. Ojokoh; D. J. Arotupin;
  • 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
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