Taghi-Zadeh, A., & Nejati, F. (2017). Screening of Lactic Acid Bacteria Isolated from Iranian sourdoughs for Antifungal Activity: Enterococcus faecium showed the Most Potent Antifungal Activity in Bread. Applied Food Biotechnology, 4(4), 219–227. https://doi.org/10.22037/afb.v4i4.16560