Biopreservation of yogurt against fungal spoilage using cell-free supernatant of Lactiplantibacillus pentosus 22B and characterization of its antifungal compounds-Reference-Cited by-同舟云学术

Biopreservation of yogurt against fungal spoilage using cell-free supernatant of Lactiplantibacillus pentosus 22B and characterization of its antifungal compounds

Published:2021-10-02 Issue:4 Volume:35 Page:327-348
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

Lakhlifi Tarik¹^ORCID,Es-Sbata Ikram²^ORCID,Eloirdi Samia¹^ORCID,El Aamri Lamya²^ORCID,Zouhair Rachid²,Belhaj Abdelhaq¹

Affiliation:

1. Microbial Ecology, Cellular Interactions and Environment Team, Department of Biology, Faculty of Sciences, Moulay Ismail University, Meknes, Morocco

2. Laboratory of Plant Biotechnology and Molecular Biology, Department of Biology, Faculty of Sciences, Moulay Ismail University, Meknes, Morocco

Funder

Centre National pour la Recherche Scientifique et Technique

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/08905436.2021.1980004

Reference60 articles.

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4. Isolation and characterization of a proteinaceous antifungal compound from Lactobacillus plantarum YML007 and its application as a food preservative

5. Alexandraki, V., E. Tsakalidou, K. Papadimitriou, and W. Holzapfel. 2013. Status and trends of the conservation and sustainable use of micro-organisms in food processes. Commission on Genetic Resources for Food and Agriculture. Background Study Paper No. 65.

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