Quantifying Effect of Lactic, Acetic, and Propionic Acids on Growth of Molds Isolated from Spoiled Bakery Products

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

Antifungal effect of antimicrobial peptides (AMPs LR14) derived from Lactobacillus plantarum strain LR/14 and their applications in prevention of grain spoilage

(2014) Ruchi Gupta et al.   FOOD MICROBIOLOGY

Modeling growth of three bakery product spoilage molds as a function of water activity, temperature and pH

(2014) Stéphane Dagnas et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Development and application of a predictive model of Aspergillus candidus growth as a tool to improve shelf life of bakery products

(2013) V. Huchet et al.   FOOD MICROBIOLOGY

Effect of inoculum size and water activity on the time to visible growth of Penicillium chrysogenum colony

(2013) Anaïs Burgain 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

Predicting and Preventing Mold Spoilage of Food Products

(2013) STÉPHANE DAGNAS et al.   JOURNAL OF FOOD PROTECTION

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

Combined analytical and microbiological tools to study the effect on Aspergillus flavus of cinnamon essential oil contained in food packaging

(2012) S. Manso et al.   FOOD CONTROL

The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species

(2012) Marina V. Copetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

(2011) Carlo Giuseppe Rizzello et al.   FOOD CHEMISTRY

Development and application of predictive models for fungal growth as tools to improve quality control in yogurt production

(2011) Maria Gougouli et al.   FOOD MICROBIOLOGY

Modelling the inhibitory effect of copper sulfate on the growth of Penicillium expansum and Botrytis cinerea

(2011) D. Judet-Correia et al.   LETTERS IN APPLIED MICROBIOLOGY

Food waste within food supply chains: quantification and potential for change to 2050

(2010) J. Parfitt et al.   PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES

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

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

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

(2008) Carla Luciana Gerez et al.   FOOD CONTROL

The logarithmic transformation should be avoided for stabilising the variance of mould growth rate

(2007) Philippe Dantigny et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY