Potential of lactic acid bacteria combinations as antifungal cultures in pilot scale dairy products.
Marcia Leyva Salas(Université de Bretagne Occidentale), Emmanuel Coton(Université de Bretagne Occidentale), Sébastien Lê(Institut Agro Rennes-Angers), Mathilde Lemaître(Université de Bretagne Occidentale), Anne Thierry(Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement), Florence Valence(Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement), Marielle Harel-Oger(Institut Agro Rennes-Angers), Jérôme Mounier(Université de Bretagne Occidentale), Gilles Garric(Institut Agro Rennes-Angers), Manon Chatel(Institut Agro Rennes-Angers)
Prodinra (INRA Bordeaux-Aquitaine)
June 12, 2019
Cited by 0
Related Papers
Antifungal Microbial Agents for Food Biopreservation—A Review
|Microorganisms|2017|336
Diversity and Control of Spoilage Fungi in Dairy Products: An Update
|Microorganisms|2017|289
Microbial Interactions within a Cheese Microbial Community
|Applied and Environmental Microbiology|2007|254
Filamentous Fungi and Mycotoxins in Cheese: A Review
|Comprehensive Reviews in Food Science and Food Safety|2014|211
Microbial interactions in cheese: implications for cheese quality and safety
|Current Opinion in Biotechnology|2009|203