Fig. 5From: The use of cyclic dipeptide producing LAB with potent anti-aflatoxigenic capability to improve techno-functional properties of clean-label breadA. niger growth on bread samples containing spontaneous (without the starter culture) sourdough (a) and controlled (containing the Ped. pentosaceus starter culture) sourdough (b) in comparison with the control (without sourdough) bread (c), 7 days after bakingBack to article page