Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit

Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh‐cut kiwis

(2021) Seyed Mohammad Bagher Hashemi et al.   JOURNAL OF FOOD SCIENCE

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

(2020) Elena Bartkiene et al.   Microorganisms

The antimycotic effect of ellagitannins from raspberry (Rubus idaeus L.) on Alternaria alternata ŁOCK 0409

(2020) Elżbieta Klewicka et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

(2020) Jinshui Zheng et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

(2020) Sofia Agriopoulou et al.   Microorganisms

A novel endophytic strain of Lactobacillus plantarum CM-3 with antagonistic activity against Botrytis cinerea on strawberry fruit

(2020) Cen Chen et al.   BIOLOGICAL CONTROL

Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest

(2020) Nicola De Simone et al.   Foods

Comparative Analysis of Physicochemical Characteristics, Nutritional and Functional Components and Antioxidant Capacity of Fifteen Kiwifruit (Actinidia) Cultivars—Comparative Analysis of Fifteen Kiwifruit (Actinidia) Cultivars

(2020) Hexin Zhang et al.   Foods

Potential of Cell-Free Supernatant from Lactobacillus plantarum NIBR97, Including Novel Bacteriocins, as a Natural Alternative to Chemical Disinfectants

(2020) Sam Woong Kim et al.   Pharmaceuticals

Selection and application of antifungal VOCs-producing yeasts as biocontrol agents of grey mould in fruits

(2020) Santiago Ruiz-Moyano et al.   FOOD MICROBIOLOGY

A microbial ecosystem: agricultural Jiaosu achieves effective and lasting antifungal activity against Botrytis cinerea

(2020) Yue Zhang et al.   AMB Express

Evaluation of Factors Affecting Antimicrobial Activity of Bacteriocin from Lactobacillus plantarum Microencapsulated in Alginate-Gelatin Capsules and Its Application on Pork Meat as a Bio-Preservative

(2019) Ngoc Le et al.   International Journal of Environmental Research and Public Health

Characterization of antimicrobial activity of three Lactobacillus plantarum strains isolated from Chinese traditional dairy food

(2019) Chang‐Hui Hu et al.   Food Science & Nutrition

Identification of a bacteriocin-like compound from Lactobacillus plantarum with antimicrobial activity and effects on normal and cancerogenic human intestinal cells

(2019) Alessandra De Giani et al.   AMB Express

Role of biological control agents and physical treatments in maintaining the quality of fresh and minimally-processed fruit and vegetables

(2019) Charlène Leneveu-Jenvrin et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Lactobacillus plantarum Strains Isolated from Polish Regional Cheeses Exhibit Anti-Staphylococcal Activity and Selected Probiotic Properties

(2019) Aleksandra Ołdak et al.   Probiotics and Antimicrobial Proteins

Influence of bioactive edible coatings loaded with Lactobacillus plantarum on physicochemical properties of fresh strawberries

(2019) Diako Khodaei et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

The nutritional and health attributes of kiwifruit: a review

(2018) David P. Richardson et al.   EUROPEAN JOURNAL OF NUTRITION

Antimicrobial activity of cyclic dipeptides produced by Lactobacillus plantarum LBP-K10 against multidrug-resistant bacteria, pathogenic fungi, and influenza A virus

(2018) Min-Kyu Kwak et al.   FOOD CONTROL

Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds

(2018) María Belén Iglesias et al.   FOOD MICROBIOLOGY

Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut ‘Conference’ pears

(2018) Lorena Zudaire et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread

(2018) Mattia Quattrini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biological control of bacterial plant diseases with Lactobacillus plantarum strains selected for their broad-spectrum activity

(2018) Núria Daranas et al.   ANNALS OF APPLIED BIOLOGY

Bioprotective mechanisms of lactic acid bacteria against fungal spoilage of food

(2018) Solvej Siedler et al.   CURRENT OPINION IN BIOTECHNOLOGY

Hanseniaspora uvarum prolongs shelf life of strawberry via volatile production

(2017) Xiaojie Qin et al.   FOOD MICROBIOLOGY

Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products

(2017) Pasquale Russo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antagonistic effect of probiotic bacteria against foodborne pathogens on fresh-cut pear

(2017) M.B. Iglesias et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antifungal Activity of Lactobacillus pentosus ŁOCK 0979 in the Presence of Polyols and Galactosyl-Polyols

(2017) Lidia Lipińska et al.   Probiotics and Antimicrobial Proteins

Antifungal-activity-producing lactic acid bacteria as biocontrol agents in plants

(2016) Milind H. Gajbhiye et al.   BIOCONTROL SCIENCE AND TECHNOLOGY

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

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

The inhibition of cell-free supernatant of Lactobacillus plantarum on production of putrescine and cadaverine by four amine-positive bacteria in vitro

(2016) Chong Xie et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ellagitannins from Raspberry (Rubus idaeus L.) Fruit as Natural Inhibitors of Geotrichum candidum

(2016) Elżbieta Klewicka et al.   MOLECULES

Integrated management of postharvest gray mold on fruit crops

(2016) Gianfranco Romanazzi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Antifungal Activity ofLactobacillussp. Bacteria in the Presence of Xylitol and Galactosyl-Xylitol

(2016) Lidia Lipińska et al.   Biomed Research International

Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation

(2016) Wilson J. Lemos et al.   Frontiers in Microbiology

Antifungal Attributes of Lactobacillus plantarum MYS6 against Fumonisin Producing Fusarium proliferatum Associated with Poultry Feeds

(2016) B. V. Deepthi et al.   PLoS One

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

Probiotic lactic acid bacteria for the production of multifunctional fresh-cut cantaloupe

(2015) Pasquale Russo et al.   FOOD RESEARCH INTERNATIONAL

Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents

(2015) Yousef I Hassan et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables

(2015) Lorenzo Siroli et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese

(2014) Elsie Y.L. Cheong et al.   FOOD CONTROL

Antifungal activity of lactobacilli and its relationship with 3-phenyllactic acid production

(2014) O. Cortés-Zavaleta et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biopreservation of fresh-cut melon using the strain Pseudomonas graminis CPA-7

(2014) Maribel Abadias et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

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

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

Isolation and characterization of a proteinaceous antifungal compound fromLactobacillus plantarumYML007 and its application as a food preservative

(2013) I. Ahmad Rather et al.   LETTERS IN APPLIED MICROBIOLOGY

Rapid identification, by use of the LTQ Orbitrap hybrid FT mass spectrometer, of antifungal compounds produced by lactic acid bacteria

(2012) Brid Brosnan et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Kiwifruit: our daily prescription for health

(2012) Welma Stonehouse et al.   CANADIAN JOURNAL OF PHYSIOLOGY AND PHARMACOLOGY

The Top 10 fungal pathogens in molecular plant pathology

(2012) RALPH DEAN et al.   MOLECULAR PLANT PATHOLOGY

Production and Characterization of Antifungal Compounds Produced by Lactobacillus plantarum IMAU10014

(2012) HaiKuan Wang et al.   PLoS One

Activity against plant pathogenic fungi of Lactobacillus plantarum IMAU10014 isolated from Xinjiang koumiss in China

(2011) HaiKuan Wang et al.   ANNALS OF MICROBIOLOGY

Effect of ozone application during cold storage of kiwifruit on the development of stem-end rot caused by Botrytis cinerea

(2010) Ioannis S. Minas et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

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

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

Genetic Analysis of Fenhexamid-Resistant Field Isolates of the Phytopathogenic Fungus Botrytis cinerea

(2008) S. Fillinger et al.   ANTIMICROBIAL AGENTS AND CHEMOTHERAPY