Control of spoilage fungi by lactic acid bacteria

Autor: Gerez, C.L., Torres, M.J., Font de Valdez, G., Rollán, G.

Publikováno v: In Biological Control March 2013 64(3):231-237

Quinoa sourdough fermented with Lactiplantibacillus plantarum CRL 1964, a powerful tool to enhance the nutritional features of quinoa snacks.

Autor: Sandez Penidez SH; Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Argentina., Velasco Manini MA; Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Argentina., Gerez CL; Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Argentina., Rollán GC; Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Argentina.

Publikováno v: Journal of food science [J Food Sci] 2024 Oct 22. Date of Electronic Publication: 2024 Oct 22.

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Evaluation of textural, sensorial and shelf-life characteristics of bread produced with mung bean sourdough and saffron petal extract.

Autor: rizi, Alireza Ziaee¹, Sadeghi, Alireza² sadeghi.gau@gmail.com, Feizi, Hassan³, Jafari, Seid Mahdi⁴, Purabdolah, Hossein⁵

Publikováno v: Journal of Food Science & Technology (2008-8787). Jun2024, Vol. 21 Issue 148, p141-153. 13p.

The Health Benefits of Red Beetroot and its Potential use in Poultry Industry using Probiotic Fermentation.

Autor: Yunan Jiang¹, Xinyu Sun¹, Lina Ma¹, Fenhui Li¹, Jinxiang Ma¹, Bilal, Muhammad Qamar², Kamboh, Asghar Ali³, Riaz, Muhammad², Changxing Li¹ lichangxing@qhu.edu.cn

Publikováno v: Pakistan Journal of Agricultural Sciences. 2024, Vol. 61 Issue 3, p775-786. 12p.