3Legan J D.Mould spoilage of bread:The problem and some solutions[J].International Biodeterioration&Biodegradation,1993,32(1/2/3):3353.
4DaliéD K D,Deschamps A M,Richard-Forget F.Lactic acid bacteria-Potential for control of mould growth and mycotoxins:A review[J].Food Control,2010,21(4):370–380.
5Sathe S J,Nawani N N,Dhakephalkar P K,et al.Antifungal lactic acid bacteria with potential to prolong shelf-life of fresh vegetables[J].Journal of Applied Microbiology,2007,103(6):2622–2628.
6Lan W,Chen Y,Wu H,et al.Bio-protective potential of lactic acid bacteria isolated from fermented wax gourd[J].Folia Microbiologica,2012,57(2):99–105.
7Muhialdin B J,Hassan Z,Sadon S K.Antifungal Activity of Lactobacillus fermentum Te007,Pediococcus pentosaceus Te010,Lactobacillus pentosus G004,and L.paracasi D5 on Selected Foods[J].Journal of Food Science,2011,76(7):M493–M499.
8Gerez C L,Torino M,Rollán G,et al.Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties[J].Food Control,2009,20(2):144–148.
9Rosenquist H,Hansen.The antimicrobial effect of organic acids,sour dough and nisin against Bacillus subtilis and B.licheniformis isolated from wheat bread[J].Journal of Applied Microbiology,1998,85(3):621–631.
10Moore M M,Dal Bello F,Arendt E K.Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread[J].European Food Research and Technology,2008,226(6):1309–1316.