Open AccessPrevention of Sourdough Bread Mould Spoliage by antifungal Lactic Acid Bacteria Fermentation
Author(s) -
Zühal Alkay,
Hilal Kılmanoğlu,
Muhammed Zeki Durak
Publication year - 2020
Publication title -
europan journal of science and technology
Language(s) - English
Resource type - Journals
ISSN - 2148-2683
DOI - 10.31590/ejosat.646043
Subject(s) - lactic acid , food science , fermentation , yeast , lactobacillus brevis , bacteria , flavor , chemistry , acetic acid , mold , antifungal , lactobacillus plantarum , biology , microbiology and biotechnology , biochemistry , botany , genetics