Screening of Sourdough Lactobacillus Spp. for Antimicrobial Compound Production
Lactic acid bacteria occur naturally in several raw materials used to produce foods. LAB are used as natural or
selected starters in food fermentations in which they perform both acidification, due to the production of lactic
and acetic acids, flavour-compound production, as well as protection of the food from spoilage and pathogenic
microorganisms by producing organic acids, hydrogen peroxide, diacetyl, antifungal compounds such as fatty
acids or phenyllactic acid, and/ or bacteriocins.