Longterm storage of post-packaged bread by controlling spoilage pathogens using Lactobacillus fermentum C14 isolated from homemade curd - Table 1

Exploring natural antifungal preservation strategies to extend bread shelf-life : from baking technology to biopreservation

Debonne, Els

April 2023

Mould spoilage of bakery products is a serious problem resulting in a significant volume of food was...

Inhibitory Properties of Lactic Acid Bacteria against Moulds Associated with Spoilage of Bakery Products

I. A. Adesina
A. O. Ojokoh
D. J. Arotupin

July 2017

Aim: To evaluate the potentiality of LAB strains isolated from different fermented products to inhib...

Antifungal starter culture for packed bread: influence of two storage conditions

Gerez, Carla L.
Fornaguera, María J.
Obregozo, Mariano D.
Font de Valdez, Graciela
Torino, María I.

June 2015

AbstractIn this study, we analyzed the conservation of a semi-liquid bio-preserver (SL778) developed...

Longterm storage of post-packaged bread by controlling spoilage pathogens using Lactobacillus fermentum C14 isolated from homemade curd - Table 4

Soma Barman (4404949)
Ranjan Ghosh (4404955)
Shreya Sengupta (4404946)
Narayan C. Mandal (4404952)

August 2017

Longterm storage of post-packaged bread by controlling spoilage pathogens using Lactobacillus fer...

Longterm storage of post-packaged bread by controlling spoilage pathogens using Lactobacillus fermentum C14 isolated from homemade curd.

Soma Barman
Ranjan Ghosh
Shreya Sengupta
Narayan C Mandal

One potent lactic acid bacterial strain C14 with strong antifungal activity was isolated from homema...

Longterm storage of post-packaged bread by controlling spoilage pathogens using Lactobacillus fermentum C14 isolated from homemade curd

Soma Barman (4404949)
Ranjan Ghosh (4404955)
Shreya Sengupta (4404946)
Narayan C. Mandal (4404952)

August 2017

<div>One potent lactic acid bacterial strain C14 with strong antifungal activity was isolated fro...

Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread

M. Quattrini
N. Liang
M.G. Fortina
S. Xiang
J.M. Curtis
M. G&#228

January 2018

Fungal spoilage of bread remains an unsolved issue in bread making. This work aims to identify alter...

Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life

Nionelli L.
Wang Y.
Pontonio E.
Immonen M.
Rizzello C. G.
Maina H. N.
Katina K.
Coda R.

January 2020

Bread is one of the most consumed food products in the world and one of the most discarded, due to i...

Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties.

Gerez, Carla Luciana
Torino, Maria Ines
Rollan, Graciela Celestina
Font, Graciela Maria

February 2009

The ability of lactic acid bacteria (LAB) to inhibit Aspergillus, Fusarium, and Penicillium, the mai...

Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra-ingredients used in formulation. A review

Taglieri, Isabella
Macaluso, Monica
Bianchi, Alessandro
Sanmartin, Chiara
Quartacci, Mike Frank
Zinnai, Angela
Venturi, Francesca

January 2020

As widely accepted, the quality decay of freshly baked bread that affects product shelf life is the ...

The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread

Lina Vaiciulyte-Funk
Vilma Narbutaite
Daiva Vidmantiene
Dalia Eidukonyte
Joana Salomskiene
Grazina Juodeikiene

January 2011

Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 and Pediococcus acidilactici MI807, able to...

A Concept of mould spoilage prevention and acrylamide reduction in wheat bread: application of lactobacilli in combination with a cranberry coating

Bartkienė, Elena
Bartkevics, Vadims
Lėlė, Vita
Pugajeva, Iveta
Zavistanavičiūtė, Paulina
Mickienė, Rūta
Žadeikė, Daiva
Juodeikienė, Gražina

The current study evaluated the technological and antifungal properties of the newly isolated lactic...

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Valentina Melini
Francesca Melini

February 2018

Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes...

Antifungal effect of bioprocessed surplus bread as ingredient for bread-making. Identification of active compounds and impact on shelf-life

Nionelli, L.
Wang, Y.
Pontonio, E.
Immonen, M.
Rizzello, C. G.
Maina, H. N.
Katina, K.
Coda, R.

January 2020

Bread is one of the most consumed food products in the world and one of the most discarded, due to i...

Novel Functional Bakery Ingredients with Fermentation of Cereal Raw Materials

Calton, Alex

January 2018

There is increasing demand for functional ‘clean label’ bakery ingredients for extending shelf life ...

Exploring natural antifungal preservation strategies to extend bread shelf-life : from baking technology to biopreservation

Debonne, Els

April 2023

Mould spoilage of bakery products is a serious problem resulting in a significant volume of food was...

Inhibitory Properties of Lactic Acid Bacteria against Moulds Associated with Spoilage of Bakery Products

I. A. Adesina
A. O. Ojokoh
D. J. Arotupin

July 2017

Aim: To evaluate the potentiality of LAB strains isolated from different fermented products to inhib...

Antifungal starter culture for packed bread: influence of two storage conditions

Gerez, Carla L.
Fornaguera, María J.
Obregozo, Mariano D.
Font de Valdez, Graciela
Torino, María I.

June 2015

AbstractIn this study, we analyzed the conservation of a semi-liquid bio-preserver (SL778) developed...

Longterm storage of post-packaged bread by controlling spoilage pathogens using Lactobacillus fermentum C14 isolated from homemade curd - Table 4

Soma Barman (4404949)
Ranjan Ghosh (4404955)
Shreya Sengupta (4404946)
Narayan C. Mandal (4404952)

August 2017

Longterm storage of post-packaged bread by controlling spoilage pathogens using Lactobacillus fer...

Longterm storage of post-packaged bread by controlling spoilage pathogens using Lactobacillus fermentum C14 isolated from homemade curd.

Soma Barman
Ranjan Ghosh
Shreya Sengupta
Narayan C Mandal

One potent lactic acid bacterial strain C14 with strong antifungal activity was isolated from homema...

Longterm storage of post-packaged bread by controlling spoilage pathogens using Lactobacillus fermentum C14 isolated from homemade curd

Soma Barman (4404949)
Ranjan Ghosh (4404955)
Shreya Sengupta (4404946)
Narayan C. Mandal (4404952)

August 2017

<div>One potent lactic acid bacterial strain C14 with strong antifungal activity was isolated fro...

Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread

M. Quattrini
N. Liang
M.G. Fortina
S. Xiang
J.M. Curtis
M. G&#228

January 2018

Fungal spoilage of bread remains an unsolved issue in bread making. This work aims to identify alter...

Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life

Nionelli L.
Wang Y.
Pontonio E.
Immonen M.
Rizzello C. G.
Maina H. N.
Katina K.
Coda R.

January 2020

Bread is one of the most consumed food products in the world and one of the most discarded, due to i...

Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties.

Gerez, Carla Luciana
Torino, Maria Ines
Rollan, Graciela Celestina
Font, Graciela Maria

February 2009

The ability of lactic acid bacteria (LAB) to inhibit Aspergillus, Fusarium, and Penicillium, the mai...

Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra-ingredients used in formulation. A review

Taglieri, Isabella
Macaluso, Monica
Bianchi, Alessandro
Sanmartin, Chiara
Quartacci, Mike Frank
Zinnai, Angela
Venturi, Francesca

January 2020

As widely accepted, the quality decay of freshly baked bread that affects product shelf life is the ...

The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread

Lina Vaiciulyte-Funk
Vilma Narbutaite
Daiva Vidmantiene
Dalia Eidukonyte
Joana Salomskiene
Grazina Juodeikiene

January 2011

Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 and Pediococcus acidilactici MI807, able to...

A Concept of mould spoilage prevention and acrylamide reduction in wheat bread: application of lactobacilli in combination with a cranberry coating

Bartkienė, Elena
Bartkevics, Vadims
Lėlė, Vita
Pugajeva, Iveta
Zavistanavičiūtė, Paulina
Mickienė, Rūta
Žadeikė, Daiva
Juodeikienė, Gražina

The current study evaluated the technological and antifungal properties of the newly isolated lactic...

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Valentina Melini
Francesca Melini

February 2018

Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes...

Antifungal effect of bioprocessed surplus bread as ingredient for bread-making. Identification of active compounds and impact on shelf-life

Nionelli, L.
Wang, Y.
Pontonio, E.
Immonen, M.
Rizzello, C. G.
Maina, H. N.
Katina, K.
Coda, R.

January 2020

Bread is one of the most consumed food products in the world and one of the most discarded, due to i...

Novel Functional Bakery Ingredients with Fermentation of Cereal Raw Materials

Calton, Alex

January 2018

There is increasing demand for functional ‘clean label’ bakery ingredients for extending shelf life ...

Exploring natural antifungal preservation strategies to extend bread shelf-life : from baking technology to biopreservation

Debonne, Els

April 2023

Mould spoilage of bakery products is a serious problem resulting in a significant volume of food was...

Inhibitory Properties of Lactic Acid Bacteria against Moulds Associated with Spoilage of Bakery Products

I. A. Adesina
A. O. Ojokoh
D. J. Arotupin

July 2017

Aim: To evaluate the potentiality of LAB strains isolated from different fermented products to inhib...

Antifungal starter culture for packed bread: influence of two storage conditions

Gerez, Carla L.
Fornaguera, María J.
Obregozo, Mariano D.
Font de Valdez, Graciela
Torino, María I.

June 2015

AbstractIn this study, we analyzed the conservation of a semi-liquid bio-preserver (SL778) developed...

Longterm storage of post-packaged bread by controlling spoilage pathogens using <i>Lactobacillus fermentum</i> C14 isolated from homemade curd - Table 1

Abstract

Extracted data

Longterm storage of post-packaged bread by controlling spoilage pathogens using <i>Lactobacillus fermentum</i> C14 isolated from homemade curd - Table 1

Abstract

Extracted data

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