Antifungal Activity of Pediococcus pentosaceus Isolated from Whole Barley Sourdough

نویسندگان
Sadeghi, B. ID 1
Sadeghi, A. ID 2
Raeisi, M. ID 3
Ebrahimi, M. ID 4

1 Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Shahid Bahonar University of Kerman, Iran

2 Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

3 Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran

4 College of Food Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

doi
چکیده

Background: Lactic acid bacteria (LAB) isolated originally from sourdough are probably the best candidates as biopreservatives, because they are well adapted to the non-aseptic conditions in sourdough fermentation. The aim of the present study was to study antifungal properties of a dominant endogenous LAB isolated from whole barley sourdough. Methods: Whole ...

کلیدواژه‌ها
Antifungal Agents, Pediococcus, Food