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Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread
Preliminarily, 146 strains of yeasts were screened for the antifungal activity toward the indicator Penicillium roqueforti DPPMAF1. The strain Meyerozyma guilliermondii LCF1353 was selected and used for dough fermentation. ...
Exploitation of vegetables and fruits through lactic acid fermentation
Lactic acid fermentation represents the easiest and the most suitable way for increasing the daily consumption of fresh-like vegetables and fruits. Literature data are accumulating, and this review aims at describing the ...