Comparative analysis of two antifungalLactobacillus plantarumisolates and their application as bioprotectants in refrigerated foods

Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing

(2016) SUSAN ROUSE et al.   JOURNAL OF FOOD PROTECTION

Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect during Storage of Wheat Bread

(2011) Rossana Coda et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making

(2011) Carlo Giuseppe Rizzello et al.   FOOD CHEMISTRY

Suspected mode of antimycotic action of brevicin SG1 against Candida albicans and Penicillium citrinum

(2011) C.O. Adebayo et al.   FOOD CONTROL

Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products

(2011) Liam A.M. Ryan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inhibition of growth of Trichophyton tonsurans by Lactobacillus reuteri

(2011) J. Guo et al.   JOURNAL OF APPLIED MICROBIOLOGY

Purification and Characterization of Antifungal δ-Dodecalactone from Lactobacillus plantarum AF1 Isolated from Kimchi

(2011) E. J. YANG et al.   JOURNAL OF FOOD PROTECTION

Effects of combining Lactobacillus buchneri 40788 with various lactic acid bacteria on the fermentation and aerobic stability of corn silage

(2010) Lindsey J. Reich et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Characterization of the antiyeast compound and probiotic properties of a starter Lactobacillus plantarum DW3 for possible use in fermented plant beverages

(2010) Duangporn Kantachote et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley

(2010) A. Mauch et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Purification of a new antifungal compound produced by Lactobacillus plantarum AF1 isolated from kimchi

(2010) E.J. Yang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of potassium sorbate on the growth of yeasts and moulds in yogurt

(2009) MAHA A M AL-ASHMAWY et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Production of proteinaceous antifungal substances fromLactobacillus brevisNCDC 02

(2009) PATRA FALGUNI et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Production and Characterization of an Antifungal Compound (3-Phenyllactic Acid) Produced by Lactobacillus plantarum Strain

(2008) P. Prema et al.   Food and Bioprocess Technology

Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties

(2008) Carla Luciana Gerez et al.   FOOD CONTROL

Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses

(2008) Claude P. Champagne et al.   FOOD RESEARCH INTERNATIONAL

CONSUMER ATTITUDES TOWARD ISSUES IN FOOD SAFETY

(2008) M.S. BREWER et al.   JOURNAL OF FOOD SAFETY

Occurrence and growth of yeasts in processed meat products – Implications for potential spoilage

(2008) Dennis S. Nielsen et al.   MEAT SCIENCE

Lactic acid bacteria with potential to eliminate fungal spoilage in foods

(2007) S. Rouse et al.   JOURNAL OF APPLIED MICROBIOLOGY