Isolation and characterization of a proteinaceous antifungal compound fromLactobacillus plantarumYML007 and its application as a food preservative

Identification of Antifungal Compounds Produced by Lactobacillus casei AST18

(2012) Hongjuan Li et al.   CURRENT MICROBIOLOGY

Antifungal activity of two Lactobacillus strains with potential probiotic properties

(2012) Gisela A. Gerbaldo et al.   FEMS MICROBIOLOGY LETTERS

Biodiversity of antifungal lactic acid bacteria isolated from raw milk samples from cow, ewe and goat over one-year period

(2012) E. Delavenne et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antifungal properties of durancins isolated fromEnterococcus duransA5-11 and of its synthetic fragments

(2012) Y. Belguesmia et al.   LETTERS IN APPLIED MICROBIOLOGY

Production and Characterization of Antifungal Compounds Produced by Lactobacillus plantarum IMAU10014

(2012) HaiKuan Wang et al.   PLoS One

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

Investigation into the Potential of Bacteriocinogenic Lactobacillus plantarum BFE 5092 for Biopreservation of Raw Turkey Meat

(2010) Gyu-Sung Cho et al.   Probiotics and Antimicrobial Proteins

Lactic acid bacteria – Potential for control of mould growth and mycotoxins: A review

(2009) D.K.D. Dalié et al.   FOOD CONTROL

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

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

Antifungal activity of Lactobacillus paracasei ssp. tolerans isolated from a sourdough bread culture

(2007) Yousef I. Hassan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY