Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough

Characterization of Low-Molecular-Weight Antiyeast Metabolites Produced by a Food-Protective Lactobacillus-Propionibacterium Coculture

(2016) SUSANNE MIESCHER SCHWENNINGER et al.   JOURNAL OF FOOD PROTECTION

Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread

(2015) Andrea Micaela Dallagnol et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Lactic acid bacteria bioprotection applied to the malting process. Part I: Strain characterization and identification of antifungal compounds

(2015) Pedro M. Oliveira et al.   FOOD CONTROL

Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life

(2015) Claudia Axel et al.   FOOD MICROBIOLOGY

Control of Spoilage Fungi by Protective Lactic Acid Bacteria Displaying Probiotic Properties

(2014) Kontham Kulangara Varsha et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads

(2014) Anika Wolter et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antifungal activity of lactobacilli and its relationship with 3-phenyllactic acid production

(2014) O. Cortés-Zavaleta et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The QuEChERS approach in a novel application for the identification of antifungal compounds produced by lactic acid bacteria cultures

(2014) Brid Brosnan et al.   TALANTA

Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread

(2013) Brenna A. Black et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese

(2013) Kieran M. Lynch et al.   INTERNATIONAL DAIRY JOURNAL

2-hydroxyisocaproic acid is fungicidal forCandidaandAspergillusspecies

(2013) M. Sakko et al.   MYCOSES

Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives

(2013) Sarah Crowley et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity

(2012) Andrea Micaela Dallagnol et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread

(2012) Markus C. E. Belz et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Recent research on 3-phenyllactic acid, a broad-spectrum antimicrobial compound

(2012) Wanmeng Mu et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

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

Antifungal Activity of 2 Lactic Acid Bacteria of the Weissella Genus Isolated from Food

(2011) Dora Ndagano et al.   JOURNAL OF FOOD SCIENCE

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

Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench)

(2010) Louise Svensson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ability of Lactobacillus brevis strains to degrade food phenolic acids

(2009) José Antonio Curiel et al.   FOOD CHEMISTRY

Quantification of Phenyllactic Acid in Wheat Sourdough Using High Resolution Gas Chromatography−Mass Spectrometry

(2009) Liam Anthony Matthew Ryan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2008) Carla Luciana Gerez et al.   FOOD CONTROL

The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread

(2008) L.A.M. Ryan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Phenolic Acids in Wheat Varieties in the HEALTHGRAIN Diversity Screen

(2008) Li Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY