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Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making

Carlo Giuseppe Rizzello1, Angela Cassone1, Rossana Coda1

  • 1Dipartimento di Biologia e Chimica Agro-Forestale ed Ambientale, University of Bari, 70126 Bari, Italy.

Food Chemistry
|September 13, 2014
PubMed

Keywords:
Antifungal activityAntifungal peptidesLactic acid bacteriaOrganic acidsSourdoughWheat germ

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