Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent
The presence of mycotoxigenic fungi such as Aspergillus, Penicillium, and Fusarium genera
represents a problem in food preservation and consequently, its spoilage. During the …
represents a problem in food preservation and consequently, its spoilage. During the …
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making
This study aimed at investigating the antifungal activity of sourdough fermented
(Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5) wheat germ (SFWG) …
(Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5) wheat germ (SFWG) …
A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder
Whey powders are used as food ingredients in many applications, from bakery goods, soups
and sauces to baby food. The objective of the study was to evaluate the antifungal property …
and sauces to baby food. The objective of the study was to evaluate the antifungal property …
In vitro antifungal activity of lactic acid bacteria against mycotoxigenic fungi and their application in loaf bread shelf life improvement
Food spoilage caused by mycotoxigenic fungi represents an important food safety problem.
Lactic acid bacteria (LAB) are used as starter cultures in a larger number of food products. In …
Lactic acid bacteria (LAB) are used as starter cultures in a larger number of food products. In …
The inhibitory effects of lactic acid bacteria isolated from sourdough on the mycotoxigenic fungi growth and mycotoxins from wheat bread
IEL Houssni, K Khedid, A Zahidi, R Hassikou - Biocatalysis and Agricultural …, 2023 - Elsevier
Bread is a food stable for human nutrition. Its nutritional profile not only meets the nutritional
and metabolic needs of humans but also is a suitable substrate for the growth of …
and metabolic needs of humans but also is a suitable substrate for the growth of …
Antifungal activity of selected lactobacilli intended for sourdough production
S Horackova, T Novakova, M Slukova… - Applied Food …, 2018 - journals.sbmu.ac.ir
Background and objective: Presently, there is a growing interest in food produced without
the addition of chemical preservatives. Lactic acid bacteria have a high potential to control …
the addition of chemical preservatives. Lactic acid bacteria have a high potential to control …
A study on bread mould spoilage by using lactic acid bacteria and yeast with antifungal properties
J Ajith, M Sunita - Journal of Nutritional Ecology and Food …, 2017 - ingentaconnect.com
Bread is the most important staple food in the Western world and it is generally viewed as a
perishable commodity. The presence of mould, another concern is the potential mycotoxins …
perishable commodity. The presence of mould, another concern is the potential mycotoxins …
Isolation of Lactobacillus strain from curdled milk and investigation of their antimycotoxinogen activity
M Kara Ali, N Kacem Chaouche - Journal of Food Processing …, 2019 - Wiley Online Library
Lactic bacteria are used in fermentation and food bio‐preservation through their production
of organic acids and other antimicrobial substances like bacteriocins which restrain certain …
of organic acids and other antimicrobial substances like bacteriocins which restrain certain …
[HTML][HTML] Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread
Nowadays, there is an increasing concern regarding the shelf life of food products, leading
producers to research natural antimicrobial agents to use in food preparation. In this study …
producers to research natural antimicrobial agents to use in food preparation. In this study …
Application of Autochthonous Lactobacillus Strains as Biopreservatives to Control Fungal Spoilage in Caciotta Cheese
S Cosentino, S Viale, M Deplano… - BioMed Research …, 2018 - Wiley Online Library
Fungal spoilage is one of the main causes of economic losses worldwide in the food
industry. In the last years, consumer's demands for preservative‐free processed foods have …
industry. In the last years, consumer's demands for preservative‐free processed foods have …