TY  -  
T1  - Screening of Sourdough Antifungal Activity and Assessment of Baking Protocol 
SN  -  /  
UR  - URN:NBN:fi:hulib-201803081421; http://hdl.handle.net/10138/233310 
T3  -  
A1  - Navarro, Andrea 
A2  -  
PB  - Helsingin yliopisto 
Y1  - 2017 
LA  - eng 
AB  - Mold spoilage is the main cause of bread spoilage. The fungal species that mostly contaminate bakery products belong to the genera Penicillium, Eurotium, Aspergillus, Monilia, Endocymes, Cladosporium, Fusarium, Neurospora and Rhizopus.
The aims of the experimental work were: (1) to screen LAB strains previously isolated from bakery and sourdough environment for their antifungal properties and to be used as starters for sourdough with antifungal activity, and (2) to evaluate sourdough effects on... 
VO  -  
IS  -  
SP  -  
OP  -  
KW  - bread; LAB; molds; sourdough; water-soluble; extract; Food Science; Food Science; Food Science 
N1  -   
PP  -  
ER  -