Purification and characterization of antifungal compounds from Lactobacillus plantarum HD1 isolated from kimchi

Author:

Ryu Eun Hye,Yang Eun Ju,Woo Eun Rhan,Chang Hae Choon

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference35 articles.

1. Isolation and partial biochemical characterization of a proteinaceous anti-bacteria and anti-yeast compound produced by Lactobacillus paracasei subsp. paracasei strain M3;Atanassova;Int. J. Food Microbiol.,2003

2. Lactobacillus plantarum with Antifungal Activity and an Antifungal Composition Comprising the Same;Chang,2012

3. Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1;Corsetti;Appl. Microbiol. Biotechnol.,1998

4. Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7;Dal Bello;J. Cereal Sci.,2007

5. Chemical preservatives and natural antimicrobial compounds;Davidson,2001

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