Effect of sourdough lactic acid bacteria fermentation on phenolic acid release and antifungal activity in pitaya fruit substrate

摘要

Natural preservation of bakery fruit fillings is less studied. In this study, 12 lactic acid bacteria (LAB) strains were screened for antifungal activity against 3 fungal strains; and used as starters in natural preservation of pitaya fruit substrate. Antifungal activity and antifungal phenolic acid (PA) metabolites released during fermentation were determined and quantified.