A Preliminary study on antifungal activity of lactic acid bacteria isolated from different production stages of Lighvan cheese on Penicillium expansum and Rhodotorula mucilaginosa
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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].”
From Antimicrobial Activities and Biopreservation Potential of Lactic Acid Bacteria (LAB) from Raw Buffalo (Bubalus bubalis) Milk (2023) · cites this paper as [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].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [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].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [153]
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works
“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].”
Kalhoro, M. S., Anal, A. K., Kalhoro, D. H., Hussain, T., Murtaza, G., & Mangi, M. H. (2023) · Oxidative Medicine and Cellular Longevity · doi:10.1155/2023/8475995 · Cited by 26 · see citing works
“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].”
Background
- 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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