Production and partial characterisation of an inducer-dependent novel antifungal compound(s) byPediococcus acidilacticiLAB 5

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

Antifungal Activity of 2 Lactic Acid Bacteria of the Weissella Genus Isolated from Food

(2011) Dora Ndagano et al.   JOURNAL OF FOOD SCIENCE

Antimicrobial activity of weak acids in liquid feed fermentations, and its effects on yeasts and lactic acid bacteria

(2011) Carme Plumed-Ferrer et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Antioxidant activities of malt extract from barley (Hordeum vulgare L.) toward various oxidative stress in vitro and in vivo

(2009) Yang Qingming et al.   FOOD CHEMISTRY

Antifungal activity of non-starter lactic acid bacteria isolates from dairy products

(2009) K. Voulgari et al.   FOOD CONTROL

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

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

Sodium benzoate, potassium sorbate and sodium nitrite as silage additives

(2009) Martin Knický et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

Application of bacteriocins in vegetable food biopreservation

(2007) Luca Settanni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactic acid bacteria with potential to eliminate fungal spoilage in foods

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