In vitro antifungal, probiotic and antioxidant properties of novel Lactobacillus plantarum K46 isolated from fermented sesame leaf

Antibacterial and antifungal activities of polyketide metabolite from marine Streptomyces sp. AP-123 and its cytotoxic effect

(2012) Mariadhas Valan Arasu et al.   CHEMOSPHERE

Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods

(2012) Shengyu Li et al.   FOOD CHEMISTRY

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

Production and Characterization of Antifungal Compounds Produced by Lactobacillus plantarum IMAU10014

(2012) HaiKuan Wang 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

Functional properties of Lactobacillus strains isolated from kimchi

(2010) Heejae Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

(2009) Chonggang Zhang et al.   FOOD MICROBIOLOGY

Technological properties of candidate probiotic Lactobacillus plantarum strains

(2009) Ralitsa Georgieva et al.   INTERNATIONAL DAIRY JOURNAL

A Qualified Presumption of Safety approach for the safety assessment of Grana Padano whey starters

(2009) Lia Rossetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Production and Characterization of an Antifungal Compound (3-Phenyllactic Acid) Produced by Lactobacillus plantarum Strain

(2008) P. Prema et al.   Food and Bioprocess Technology

Inhibition of Penicillium nordicum in MRS medium by lactic acid bacteria isolated from foods

(2008) Ulrich Schillinger et al.   FOOD CONTROL

PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone

(2008) C. Garofalo et al.   JOURNAL OF APPLIED MICROBIOLOGY

The presence of yeasts, moulds and aflatoxin M1 in raw milk and cheese in Slovenia

(2007) K. Godič Torkar et al.   FOOD CONTROL