title: Antifungal activity of sourdough bread cultures.
authors.affiliation: Department of Food Science and Technology, University of Nebraska, Lincoln 68583-0919, USA. lbbuller@unl-notes.unl.edu
authors.forename: Lloyd B
authors.initials: LB
authors.lastname: Bullerman
authors.forename: Marketa
authors.initials: M
authors.lastname: Giesova
authors.forename: Yousef
authors.initials: Y
authors.lastname: Hassan
authors.forename: Dwayne
authors.initials: D
authors.lastname: Deibert
authors.forename: Dojin
authors.initials: D
authors.lastname: Ryu
mesh_terms: D000898:Antibiosis; D001939:Bread / Q000382:microbiology*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005516:Food Microbiology; D005658:Fungi / Q000254:growth & development*; D006801:Humans; D007778:Lactobacillus / Q000502:physiology*; D048191:Lactiplantibacillus plantarum / Q000502:physiology; D013997:Time Factors