Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread

Myosin-cross-reactive antigens from four different lactic acid bacteria are fatty acid hydratases

(2012) Bo Yang et al.   BIOTECHNOLOGY LETTERS

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

Myosin-cross-reactive antigen (MCRA) protein from Bifidobacterium breve is a FAD-dependent fatty acid hydratase which has a function in stress protection

(2011) Eva Rosberg-Cody et al.   BMC BIOCHEMISTRY

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

Identification of oxylipins with antifungal activity by LC–MS/MS from the supernatant of Pseudomonas 42A2

(2010) I. Martin-Arjol et al.   CHEMISTRY AND PHYSICS OF LIPIDS

Myosin Cross-reactive Antigen ofStreptococcus pyogenesM49 Encodes a Fatty Acid Double Bond Hydratase That Plays a Role in Oleic Acid Detoxification and Bacterial Virulence

(2010) Anton Volkov et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

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

(2009) Chonggang Zhang et al.   FOOD MICROBIOLOGY

Quantification of Phenyllactic Acid in Wheat Sourdough Using High Resolution Gas Chromatography−Mass Spectrometry

(2009) Liam Anthony Matthew Ryan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Detection and Quantitation of 2,5-Diketopiperazines in Wheat Sourdough and Bread

(2009) Liam A. M. Ryan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Flip-flop of hydroxy fatty acids across the membrane as monitored by proton-sensitive microelectrodes

(2008) Elena E. Pohl et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES

Impact of free hydroxylated and methyl-branched fatty acids on the organization of lipid membranes

(2008) Ramona Jenske et al.   CHEMISTRY AND PHYSICS OF LIPIDS