Production and Characterization of Antifungal Compounds Produced by Lactobacillus plantarum IMAU10014

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

The hidden duplication past of the plant pathogen Phytophthora and its consequences for infection

(2010) Cindy Martens et al.   BMC GENOMICS

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

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

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

ACE-inhibitory activity and gamma-aminobutyric acid content of fermented skim milk by Lactobacillus helveticus isolated from Xinjiang koumiss in China

(2008) TianSong Sun et al.   EUROPEAN FOOD RESEARCH AND 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

Isolation and characterization of lipopeptide antibiotics produced byBacillus subtilis

(2008) H. Chen et al.   LETTERS IN APPLIED MICROBIOLOGY

Lactic acid bacteria with potential to eliminate fungal spoilage in foods

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