Publication | Open Access

Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products

ProbioticMicrobial InactivationAntifungal AgentFood FermentationCereal-based ProductsLactic Acid BacteriaBroad Antifungal ActivityFood MicrobiologyLactobacillus PlantarumMicrobiologyAntimicrobial CompoundPublic HealthAntimicrobial ResistanceFood SafetyHealth Sciences