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The antifungal activity of Lactobacillus plantarum was evaluated in vitro using Penicillium roqueforti as the indicator fungus and investigated the preservative effect of Chinese steamed bread. The screening of antifungal activity was assayed by double‐layer plate point inoculation, mycelial growth rate inhibition, conidial germination assays and agar diffusion, L. plantarum CCFM259 (CCFM259) exhibited...
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