Active whey protein edible films and coatings incorporating Lactobacillus buchneri for Penicillium nordicum control in cheese

Fungal contamination of food is responsible for health issues and food waste. In this work, the incorporation of a lactic acid bacteria (LAB) with antifungal properties (Lactobacillus buchneri UTAD104) into whey protein-based films and coatings was tested for the control of an ochratoxigenic fungi (...

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Bibliographic Details
Main Author: Guimarães, Ana (author)
Other Authors: Ramos, Óscar (author), Cerqueira, Miguel (author), Venâncio, Armando (author), Abrunhosa, Luís (author)
Format: article
Language:eng
Published: 2022
Subjects:
Antifungal activity
Bioactive film
Cheese
Lactic acid bacteria
Ochratoxin A
Penicillium nordicum
Online Access:http://hdl.handle.net/10400.14/38013
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/38013

Internet

http://hdl.handle.net/10400.14/38013

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