Biopreservation effects with Wickerhamomyces anomalus after 2 months moist airtight storage of sorghum
Today one third of all produced food is thrown away and one reason for this is microbial spoilage. Hunger and malnutrition in Africa could be reduced if the food loss is reduced. Wickerhamomyces anomalus is a possible biocontrol agent in food science that has shown antifungal and antibacterial effec...
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| Format: | First cycle, G2E |
| Language: | Swedish Inglés |
| Published: |
2016
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| Online Access: | https://stud.epsilon.slu.se/9829/ |
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