标题
Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents
作者
关键词
-
出版物
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Volume 22, Issue 1, Pages 79-90
出版商
SAGE Publications
发表日期
2015-01-11
DOI
10.1177/1082013214565722
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Antifungal Activity of Lactobacillus paracasei subsp. tolerans against Fusarium proliferatum and Fusarium graminearum in a Liquid Culture Setting
- (2016) YOUSEF I. HASSAN et al. JOURNAL OF FOOD PROTECTION
- Use of Selected Sourdough Strains of Lactobacillus for Removing Gluten and Enhancing the Nutritional Properties of Gluten-Free Bread
- (2016) RAFFAELLA DI CAGNO et al. JOURNAL OF FOOD PROTECTION
- Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing
- (2016) SUSAN ROUSE et al. JOURNAL OF FOOD PROTECTION
- Aflatoxin B1Binding Capacity of Autochthonous Strains of Lactic Acid Bacteria
- (2016) MOHAMMAD R. FAZELI et al. JOURNAL OF FOOD PROTECTION
- 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
- 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 Ecology Dynamics during Rye and Wheat Sourdough Preparation
- (2013) Danilo Ercolini et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Screening and Characterization of Novel Bacteriocins from Lactic Acid Bacteria
- (2013) Takeshi ZENDO BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
- Strategies to improve the bacteriocin protection provided by lactic acid bacteria
- (2013) Eileen F O’ Shea et al. CURRENT OPINION IN BIOTECHNOLOGY
- 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
- Diversity and Antimicrobial Properties of Lactic Acid Bacteria Isolated from Rhizosphere of Olive Trees and Desert Truffles of Tunisia
- (2013) Imene Fhoula et al. Biomed Research International
- Broad-spectrum antifungal-producing lactic acid bacteria and their application in fruit models
- (2012) Sarah Crowley et al. FOLIA MICROBIOLOGICA
- 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
- Aflatoxin Regulations in a Network of Global Maize Trade
- (2012) Felicia Wu et al. PLoS One
- 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
- Are Bacteriocins Underexploited? NOVEL Applications for OLD Antimicrobials
- (2011) Manuel Montalban-Lopez et al. CURRENT PHARMACEUTICAL BIOTECHNOLOGY
- Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making
- (2011) Carlo Giuseppe Rizzello et al. FOOD CHEMISTRY
- 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
- Effects of Milling and Baking Technologies on Levels of Deoxynivalenol and its Masked Form Deoxynivalenol-3-Glucoside
- (2011) Marta Kostelanska et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Deoxynivalenol loads in matched pair wheat samples in Belgium: comparison of ELISA VERATOX kit against liquid chromatography
- (2010) Emmanuel K. Tangni et al. Mycotoxin Research
- Mycotoxins and human disease: a largely ignored global health issue
- (2009) C. P. Wild et al. CARCINOGENESIS
- Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking
- (2009) F.M. Valle-Algarra et al. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
- Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?
- (2009) Alice V. Moroni et al. FOOD MICROBIOLOGY
- Sourdough and cereal fermentation in a nutritional perspective
- (2009) Kaisa Poutanen et al. FOOD MICROBIOLOGY
- Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough
- (2009) Chonggang Zhang et al. FOOD MICROBIOLOGY
- Inhibitory activity of Indian spice plant Cinnamomum zeylanicum extracts against Alternaria solani and Curvularia lunata, the pathogenic dematiaceous moulds
- (2009) Ajay K Mishra et al. Annals of Clinical Microbiology and Antimicrobials
- Sample clean-up methods, immunoaffinity chromatography and solid phase extraction, for determination of deoxynivalenol and deepoxy deoxynivalenol in swine serum
- (2009) Jianwei He et al. Mycotoxin Research
- 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
- Fate of trichothecene mycotoxins during the processing: Milling and baking
- (2008) K. Lancova et al. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
- 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
- Isolation and analysis of differentially expressed genes in Penicillium glabrum subjected to thermal stress
- (2008) L. Nevarez et al. MICROBIOLOGY-SGM
- Application of bacteriocins in vegetable food biopreservation
- (2007) Luca Settanni et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Antifungal activity of Lactobacillus paracasei ssp. tolerans isolated from a sourdough bread culture
- (2007) Yousef I. Hassan et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started