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Updated: May 10, 2026

Broth Microdilution In Vitro Screening: An Easy and Fast Method to Detect New Antifungal Compounds
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第三种酸面粉:对面包制品中具有增强抗真菌活性的生物防腐剂潜力的评估

Lílian Borges Teixeira1, Júlia Zanini Campos2, Caroline Isabel Kothe3

  • 1Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil; Centro Estadual de Vigilância em Saúde da Secretaria de Saúde do Estado do Rio Grande do Sul - CEVS/SES-RS, Porto Alegre, Rio Grande do Sul, Brazil.

Food research international (Ottawa, Ont.)
|June 14, 2024
PubMed
概括

使用特定细菌培养的III型酵母面团 (tIII-SD) 对常见的面包厂污染物表现出抗真菌特性. 一种小麦和亚麻粉的混合物发酵了48小时,显著延长了面包的保质期,提供了天然的生物防腐剂溶液.

关键词:
菌污染的污染情况乳酸细菌是一种乳酸细菌.保质期 货架上使用期限

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