Lactic acid bacteria (LAB) are known for their biotechnological potential. Moreover, LAB are
distinguished by amazing criteria: Adjusting the intestinal environment, inhibiting pathogenic …

The interest on novel biological preservation methods has been increasing during recent
years, supported by research indicating that antagonistic microorganisms and their …

Highlights•We explore the upsurge in studies discerning the antifungal attributes of
LAB.•The biochemical nature of antifungal compounds derived from LAB is described.• …

Food-borne fungi, both yeasts and moulds, cause serious spoilage of stored food. Moulds
may also produce health-damaging mycotoxins, eg aflatoxins, trichothecenes, fumonisin …

Antimicrobial activity and antibiotic susceptibility were tested for 23 Lactobacillus and three
Bifidobacterium strains isolated from different ecological niches. Agar-well diffusion method …

We evaluated the inhibitory effects of the probiotic Lactobacillus species on different phases
of Candida albicans biofilm development. Quantification of biofilm growth and ultrastructural …

Edible films and coatings have been extensively studied in recent years due to their unique
properties and advantages over more traditional conservation techniques. Edible films and …

Lactic acid bacteria (LAB) metabolites are a reliable alternative for reducing fungal infections
pre-/post-harvest with additional advantages for cereal-base products which convene the …

The evaluation of the potentiality of lactic acid bacteria (LAB) strains isolated from different
origins to inhibit mould growth and to identify and characterize the antifungal metabolites …

Non-thermal treatments are attracting interest of the food industry due to their capability of
assuring the quality and safety of food. Among them, bacteriocins from lactic acid bacteria …