| Title |
Pieno rūgšties bakterijų Lactobacillus plantarum ir Lactobacillus hilgardii antipelėsinis aktyvumas / |
| Translation of Title |
Antifungal activity of lactic acid bacteria Lactobacillus plantarum and Lactobacillus hilgardii. |
| Another Title |
Антиплесневaя aктивность молочнокислых бактерий Lactobacillus plantarum и Lactobacillus hilgardii. |
| Authors |
Narbutaitė, Vilma ; Juodeikienė, Gražina ; Nielsen, Per Veggemose |
| Full Text |
|
| Is Part of |
Maisto chemija ir technologija = Food chemistry and technology = Химия и технология пищи : mokslo darbai / Kauno technologijos universiteto Maisto institutas.. Kaunas : KTU Maisto institutas. 2007, T. 41, nr. 2, p. 51-57.. ISSN 1392-0227 |
| Keywords [eng] |
Lactic acid bacteria ; Antifungal activity ; Sourdough ; Growth media ; Molds ; Lactobacilli |
| Abstract [eng] |
Fungal growth is the most frequent cause of spoilage in baked goods. During the last few years there has been a growing interest in biopreservation of foods by using lactic acid bacteria (LAB). Their preserving effect mainly relates to the formation of such metabolite products as acids and hydrogen peroxide, competition for nutrients, and production of bacteriocins. This paper describes the potential of LAB to inhibit the growth of Penicillium, Eurotium, Endomyces and Aspergillus (the Culture Collection of Biocentrum, DTU, Denmark) species isolated from bakery products by using an overlay assay method and a three point inoculation method. [...]. |
| Published |
Kaunas : KTU Maisto institutas |
| Type |
Journal article |
| Language |
Lithuanian |
| Publication date |
2007 |
