Cited by 18Probiotics and Fermented FoodsEssential Oils and Antimicrobial ActivityFood Quality and Safety Studies

A Preliminary study on antifungal activity of lactic acid bacteria isolated from different production stages of Lighvan cheese on Penicillium expansum and Rhodotorula mucilaginosa

Nayyeri, Neda, Edalatian Dovom, Mohammad Reza, Habibi Najafi, Mohammad Bagher, Bahreini, Masoumeh·2017·Journal of Food Measurement and Characterization

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Crossref · 10.1007/s11694-017-9554-x

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41 of 41 references verified0 citation errors · 0 not checkable

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  • In recent years, there has been growing interest in alternative natural ways to control food spoilage due to the harmful effects of artificial chemicals and antimicrobial resistance.

    “In recent years, there has been growing interest in alternative natural ways to control food spoilage due to the harmful effects of artificial chemicals and antimicrobial resistance [3].”
  • Different strains of L. plantarum and its metabolites have been tested in a variety of foods, where they were able to inhibit various fungal species belonging to the genera Aspergillus, Penicillium, Rhizopus, and Rhodotorula.

    “Different strains of L. plantarum and its metabolites have been tested in a variety of foods, where they were able to inhibit various fungal species belonging to the genera Aspergillus, Penicillium, Rhizopus, and Rhodotorula [150,153].”
  • In addition to major economic losses associated with spoilage, some fungi pose a threat to food safety due to their ability to produce mycotoxins.

    “In addition to the major economic losses associated with spoilage, some fungi pose a threat to food safety due to their ability to produce mycotoxins [139,148,151,152,153,154,155].”

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Authors
Nayyeri, N., Edalatian Dovom, M. R., Habibi Najafi, M. B., & Bahreini, M.
Affiliations
Ferdowsi University of Mashhad (IR)
Venue
Journal of Food Measurement and Characterization
Published
2017-05-27
Volume
11
Issue
4
Pages
1734-1744
ISSN
  • 2193-4126 (ISSN-L)
  • 2193-4134
OpenAlex
W2619308941
Cited by
18
References
41
Citations by year
2026: 1 · 2025: 1 · 2024: 1 · 2023: 2 · 2022: 7 · 2021: 3 · 2020: 1 · 2018: 1 · 2017: 1
FWCI
0.87
Type
journal article
Language
en
Open access
closed
Locations
Journal of Food Measurement & Characterization (publishedVersion)
Funders
Ferdowsi University of Mashhad (IR)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
Keywords
Lactobacillus plantarum, lactic acid bacteria, antifungal activity, Penicillium expansum, Rhodotorula mucilaginosa, thermal stability, pH stability, anti-yeast activity, proteinase K, cell-free supernatant, natural food preservatives

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