Control of spoilage fungi by lactic acid bacteria

Author:

Gerez C.L.,Torres M.J.,Font de Valdez G.,Rollán G.

Publisher

Elsevier BV

Subject

Insect Science,Agronomy and Crop Science

Reference45 articles.

1. Isolation and partial biochemical characterization of a proteinaceous anti-bacteria and anti-yeast compound produced by Lactobacillus paracasei subps. paracasei strain M3;Atanossova;International Journal of Food Microbiology,2003

2. Preservative agents in food: mode of action and microbial resistance mechanisms;Brul;International Journal of Food Microbiology,1999

3. In vitro studies on reuterin synthesis by Lactobacillus reuteri;Chung;Microbial Eco Health Disease,1989

4. Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: identification of novel compounds and long-term effect during storage of wheat bread;Coda;Applied and Environmental Microbiology,2011

5. Responses of lactic acid bacteria to oxigen;Condon;FEMS Microbiology Reviews,1987

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