Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by Lactobacillus strains

Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products

(2019) Massinissa Ouiddir et al.   FOOD MICROBIOLOGY

Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension

(2018) Taiana Denardi-Souza et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Assessment of the antifungal activity of Spirulina platensis phenolic extract against Aspergillus flavus

(2017) Michele Moraes de Souza et al.   CIENCIA E AGROTECNOLOGIA

Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread

(2016) Claudia Axel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

(2015) Claudia Axel et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

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

Exposure assessment approach through mycotoxin/creatinine ratio evaluation in urine by GC–MS/MS

(2014) Yelko Rodríguez-Carrasco et al.   FOOD AND CHEMICAL TOXICOLOGY

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

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

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

Selection of Sourdough Lactobacilli with Antifungal Activity for Use as Biopreservatives in Bakery Products

(2012) Cristiana Garofalo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2011) Carlo Giuseppe Rizzello et al.   FOOD CHEMISTRY

Possible climate-change effects on mycotoxin contamination of food crops pre- and postharvest

(2011) N. Magan et al.   PLANT PATHOLOGY

Long-Term Fungal Inhibitory Activity of Water-Soluble Extracts of Phaseolus vulgaris cv. Pinto and Sourdough Lactic Acid Bacteria during Bread Storage

(2008) R. Coda et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY