Antifungal peptides from faba bean flour fermented by Levilactobacillus brevis AM7 improve the shelf-life of composite faba-wheat bread

Int J Food Microbiol. 2023 Dec 16:407:110403. doi: 10.1016/j.ijfoodmicro.2023.110403. Epub 2023 Sep 19.

¹ Department of Environmental Biology, "Sapienza" University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy.
² Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.
³ Department of Environmental Biology, "Sapienza" University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy. Electronic address: carlogiuseppe.rizzello@uniroma1.it.
⁴ Department of Food and Nutrition, University of Helsinki, Helsinki, Finland; Helsinki Institute of Sustainability Science, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland.

No abstract available

Keywords: Bioactive peptides; Bread shelf-life; Faba bean; Fermentation; Lactic acid bacteria.

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