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Lactic acid bacteria producing antifungal hydroxyl-fatty acid


Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description

Moulds are important spoilage organisms in different foods. Moreover, the presence of moulds with the concomitant production of allergenic spores, and possibly mycotoxins, makes them a serious potential health hazard. The reduction of mould in food and prevention of its development during storage is of great interest industrially where developing efficient and safe strategies of food preservation are critical. In this context, the application of biopreservation strategies (i.e. the use of microrganisms and /or their metabolites) could be a useful tool to prevent spoilage and extend the food shelf-life. To this end, lactic acid bacteria (LAB) are of particular interest as biopreservatives since these microrganisms have been used in traditional fermentations for centuries. LAB are important in the preparation and improvement of food storage. This thesis explores the potential possibility of LAB in inhibition of spoilage fungi growth in bakery products.

Product Specifications
SKU :COC45850
AuthorEmanuele Zannini
Number of Pages88
Publishing Year2012-06-07T00:00:00.000
Edition1 st
Book TypeMicrobiology (non-medical)
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-06-08 00:00:00