Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension

A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread

(2016) C. L. GEREZ et al.   JOURNAL OF FOOD PROTECTION

Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread

(2015) Carlo Giuseppe Rizzello et al.   APPLIED AND ENVIRONMENTAL 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

Plant antifungal proteins and their applications in agriculture

(2015) Juan Yan et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products

(2015) Arnau Vidal et al.   FOOD CHEMISTRY

Evaluation on levels and conversion profiles of DON, 3-ADON, and 15-ADON during bread making process

(2015) Li Wu et al.   FOOD CHEMISTRY

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

(2015) Claudia Axel et al.   FOOD MICROBIOLOGY

Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2Δ by HRGC/MS using stable isotope dilution assay

(2014) Claudia Axel et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Biological detoxification of mycotoxins: a review

(2014) Amal S. Hathout et al.   ANNALS OF 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

Distribution of mycotoxins and risk assessment of maize consumers in five agro-ecological zones of Nigeria

(2014) M. C. Adetuniji et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The fate of deoxynivalenol and ochratoxin A during the breadmaking process, effects of sourdough use and bran content

(2014) A. Vidal et al.   FOOD AND CHEMICAL TOXICOLOGY

Occurrence and risk assessment of zearalenone in flours from Portuguese and Dutch markets

(2014) Juan Ramos Aldana et al.   FOOD CONTROL

Ochratoxin A production by Aspergillus niger: Effect of water activity and a biopreserver formulated with Lactobacillus plantarum CRL 778

(2014) Carla Luciana Gerez et al.   FOOD CONTROL

Production of white pan bread leavened by Pichia anomala SKM-T

(2014) Eun Kyoung Mo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Edible Films from Methylcellulose and Nanoemulsions of Clove Bud (Syzygium aromaticum) and Oregano (Origanum vulgare) Essential Oils as Shelf Life Extenders for Sliced Bread

(2014) Caio G. Otoni et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sliced Bread Preservation through Oregano Essential Oil-Containing Sachet

(2014) Amanda Tafuri Paniago Passarinho et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Mycotoxins in cereals and related foodstuffs: A review on occurrence and recent methods of analysis

(2014) V.L. Pereira et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Public Health Impacts of Foodborne Mycotoxins

(2014) Felicia Wu et al.   Annual Review of Food Science and Technology

From wheat to sourdough bread: a laboratory scale study on the fate of deoxynivalenol content

(2014) I. Banu et al.   Quality Assurance and Safety of Crops & Foods

Rapid testing and regulating for mycotoxin concerns: a perspective from developing countries

(2014) G.S. Shephard et al.   World Mycotoxin Journal

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

Microbial biosurfactants as additives for food industries

(2013) Jenyffer Medeiros Campos et al.   BIOTECHNOLOGY PROGRESS

A Review on Aflatoxin Contamination and Its Implications in the Developing World: A Sub-Saharan African Perspective

(2013) G. J. B. Gnonlonfin et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of Processing on Mycotoxin Content in Grains

(2013) Geetanjali Kaushik   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of sourdough processing and baking on the content of enniatins and beauvericin in wheat and rye bread

(2013) Ling Hu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Use of smart packaging technologies for monitoring and extending the shelf-life quality of modified atmosphere packaged (MAP) bread: application of intelligent oxygen sensors and active ethanol emitters

(2013) A. W. Hempel et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antifungal activity of gaseous allyl, benzyl and phenyl isothiocyanate in vitro and their use for fumonisins reduction in bread

(2013) I. Azaiez et al.   FOOD CONTROL

Ability of selected microorganisms for removing aflatoxins in vitro and fate of aflatoxins in contaminated wheat during baladi bread baking

(2013) Rafaat M. Elsanhoty et al.   FOOD CONTROL

Co-occurrence and evaluation of mycotoxins in organic and conventional rye grain and products

(2013) Anna Błajet-Kosicka et al.   FOOD CONTROL

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: From crop farming to cereal products

(2013) Pedro M. Oliveira et al.   FOOD MICROBIOLOGY

Extreme resistance to weak-acid preservatives in the spoilage yeast Zygosaccharomyces bailii

(2013) Malcolm Stratford et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods

(2013) Lucía da Cruz Cabral et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antifungal properties of gliadin films incorporating cinnamaldehyde and application in active food packaging of bread and cheese spread foodstuffs

(2013) Mari Pau Balaguer et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking

(2013) A. Reale et al.   JOURNAL OF FOOD SCIENCE

Post-harvest food losses in a maize-based farming system of semi-arid savannah area of Tanzania

(2013) Adebayo B. Abass et al.   JOURNAL OF STORED PRODUCTS RESEARCH

Mycotoxigenic moulds and mycotoxins in flours consumed in Turkey

(2013) Rasime Demirel et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of ethanol on growth ofChrysonilia sitophila(‘the red bread mould’) andHyphopichia burtonii(‘the chalky mould’) in sliced bread

(2013) E. Berni et al.   LETTERS IN APPLIED MICROBIOLOGY

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

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

Antimicrobial Mechanism of Monocaprylate

(2012) Morten Hyldgaard et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

Identification of defensin-encoding genes of Picea glauca: characterization of PgD5, a conserved spruce defensin with strong antifungal activity

(2012) Pere Picart et al.   BMC PLANT BIOLOGY

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

(2012) Anna-Sophie Hager et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough

(2012) Hyejung Choi et al.   FOOD CHEMISTRY

Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread

(2012) Dalia Cizeikiene et al.   FOOD CONTROL

Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread

(2012) Rossana Coda et al.   FOOD MICROBIOLOGY

Effects of several starter cultures on the anti-mold activity and sensory attributes of a traditional flat bread (Sangak) from Iran

(2012) Mohammad Ali Najafi et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Improvement of bread quality and bread shelf-life by Bacillus subtilis biosurfactant addition

(2012) Ines Mnif et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Weak-acid preservatives: pH and proton movements in the yeast Saccharomyces cerevisiae

(2012) Malcolm Stratford et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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 Leuconostoc citreum and Weissella confusa in rice cakes

(2012) Eunjong Baek et al.   JOURNAL OF MICROBIOLOGY

Application of novel starter cultures for sourdough bread production

(2011) S. Plessas et al.   ANAEROBE

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

Applications of microbial fermentations for production of gluten-free products and perspectives

(2011) Emanuele Zannini et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

(2011) Carlo Giuseppe Rizzello et al.   FOOD CHEMISTRY

Principal mycotoxins in wheat flour from the Serbian market: Levels and assessment of the exposure by wheat-based products

(2011) Biljana Škrbić 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

Co-Occurrence of Moulds and Mycotoxins in Corn Grains Used for Animal Feeds in Malaysia

(2011) K.R.N. Reddy et al.   Journal of Animal and Veterinary Advances

Antifungal Activity of Lactobacillus fermentum Te007, Pediococcus pentosaceus Te010, Lactobacillus pentosus G004, and L. paracasi D5 on Selected Foods

(2011) Belal J. Muhialdin et al.   JOURNAL OF FOOD SCIENCE

Influence of monoacylglycerols on growth inhibition of micromycetes in vitro and on bread

(2010) Leona Buňková et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Control of food spoilage fungi by ethanol

(2010) Thien Dao et al.   FOOD CONTROL

Synergistic effect of chemical preservatives with ethanol on the microbial shelf life of bread by factorial design

(2010) George Katsinis et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Natural antimicrobial ingredients incorporated in biodegradable films based on cassava starch

(2010) Viviane Kechichian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Shelf Life of Packaged Bakery Goods—A Review

(2009) K. Galić et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

(2009) Carlo Giuseppe Rizzello et al.   FOOD CHEMISTRY

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

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

Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough

(2009) Chonggang Zhang et al.   FOOD MICROBIOLOGY

Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads

(2009) Carlo Giuseppe Rizzello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inhibition of spoilage mould conidia by acetic acid and sorbic acid involves different modes of action, requiring modification of the classical weak-acid theory

(2009) Malcolm Stratford et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Enzymatic inhibition by allyl isothiocyanate and factors affecting its antimicrobial action against Escherichia coli O157:H7

(2009) Fernando B. Luciano et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Detection and Quantitation of 2,5-Diketopiperazines in Wheat Sourdough and Bread

(2009) Liam A. M. Ryan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of Raisin Extracts as Preservatives in Liquid Bread and Bread Systems

(2009) Q. Wei et al.   JOURNAL OF FOOD SCIENCE

Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

(2009) L. Alvarez-Jubete et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality

(2008) Lorena S. Sciarini 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

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

Aflatoxin and fumonisin contamination of cassava products and maize grain from markets in Tanzania and republic of the Congo

(2008) K. Manjula et al.   Toxin Reviews