Antifungal activity of sourdough bread cultures.
Bullerman
Lloyd B
LB
Department of Food Science and Technology, University of Nebraska, Lincoln 68583-0919, USA. lbbuller@unl-notes.unl.edu
Giesova
Marketa
M
Hassan
Yousef
Y
Deibert
Dwayne
D
Ryu
Dojin
D
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