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Fungi and Food Spoilage

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2,4-Di-tert-butyl phenol as the antifungal, antioxidant bioactive purified from a newly isolated Lactococcus sp.

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Hog1 Mitogen-Activated Protein Kinase Phosphorylation Targets the Yeast Fps1 Aquaglyceroporin for Endocytosis, Thereby Rendering Cells Resistant to Acetic Acid

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Production and Characterization of Antifungal Compounds Produced by Lactobacillus plantarum IMAU10014

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Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis

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Bioprotection of Golden Delicious apples and Iceberg lettuce against foodborne bacterial pathogens by lactic acid bacteria

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Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products

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Metabolite profiles of lactic acid bacteria in grass silage

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Antifungal lactic acid bacteria with potential to prolong shelf-life of fresh vegetables

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Antifungal hydroxy fatty acids produced during sourdough fermentation: Microbial and enzymatic pathways, and antifungal activity in bread

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Physical Methods of Food Preservation

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Extreme resistance to weak-acid preservatives in the spoilage yeast Zygosaccharomyces bailii

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The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread

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Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese

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Efficiency of Saccharomyces cerevisiae and lactic acid bacteria strains to bind aflatoxin M1 in UHT skim milk

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The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods

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Antifungal Activity of 2 Lactic Acid Bacteria of the Weissella Genus Isolated from Food

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Antifungal activity of non-starter lactic acid bacteria isolates from dairy products

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In vitro and in situ screening of lactic acid bacteria and propionibacteria antifungal activities against bakery product spoilage molds

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Antifungal effect of antimicrobial peptides (AMPs LR14) derived from Lactobacillus plantarum strain LR/14 and their applications in prevention of grain spoilage

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Probiotic fermented foods for health benefits

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Inhibition of Citrus Fungal Pathogens by Using Lactic Acid Bacteria

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Lactic Acid Bacteria as Source of Functional Ingredients

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Ability of Lactobacillus casei and Lactobacillus reuteri to protect against oxidative stress in rats fed aflatoxins-contaminated diet

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Aflatoxin B1 Binding by a Mixture of Lactobacillus and Propionibacterium: In Vitro Versus Ex Vivo

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Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations

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Broad-spectrum antifungal-producing lactic acid bacteria and their application in fruit models

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Moderately lipophilic carboxylate compounds are the selective inducers of the Saccharomyces cerevisiae Pdr12p ATP‐binding cassette transporter

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Antifungal Activity of Lactobacillus fermentum Te007, Pediococcus pentosaceus Te010, Lactobacillus pentosus G004, and L. paracasi D5 on Selected Foods

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Analysis of fumonisin B1 removal by microorganisms in co-occurrence with aflatoxin B1 and the nature of the binding process

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Control of Spoilage Fungi by Protective Lactic Acid Bacteria Displaying Probiotic Properties

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Newly Isolated Lactic Acid Bacteria with Probiotic Features for Potential Application in Food Industry

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Growth control of Listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria

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Biopreservation of minimally processed iceberg lettuces using a bacteriocin produced by Lactococcus lactis wild strain

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Application of an Efficient Gene Targeting System Linking Secondary Metabolites to their Biosynthetic Genes in Aspergillus terreus

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Antifungal activity of Leuconostoc citreum and Weissella confusa in rice cakes

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Ability of selected microorganisms for removing aflatoxins in vitro and fate of aflatoxins in contaminated wheat during baladi bread baking

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The dual role of candida glabrata drug:H+ antiporter CgAqr1 (ORF CAGL0J09944g) in antifungal drug and acetic acid resistance.

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Lactic acid bacteria bioprotection applied to the malting process. Part I: Strain characterization and identification of antifungal compounds

Oliveira, P. M., Brosnan, B., Furey, A., Coffey, A., Zannini, E., & Arendt, E. K. (2014) · Food Control · doi:10.1016/j.foodcont.2014.07.004 · Cited by 42 · see citing works

Lactic acid bacteria bioprotection applied to the malting process. Part II: Substrate impact and mycotoxin reduction

Oliveira, P. M., Brosnan, B., Jacob, F., Furey, A., Coffey, A., Zannini, E., & Arendt, E. K. (2014) · Food Control · doi:10.1016/j.foodcont.2014.11.011 · Cited by 38 · see citing works

Removal of Aflatoxin B1 and Inhibition of Aspergillus flavus Growth by the Use of Lactobacillus plantarum on Olives

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Sorbic acid stress activates the Candida glabrata high osmolarity glycerol MAP kinase pathway

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Biopreservation of Refrigerated and Vacuum‐Packed Dicentrarchus labrax by Lactic Acid Bacteria

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Mapping the structural requirements of inducers and substrates for decarboxylation of weak acid preservatives by the food spoilage mould Aspergillus niger

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Effect of Selected Lactic Acid Bacteria on Growth of Aspergillus flavus and Aflatoxin B 1 Production in Kutukutu

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Antifungal properties of lactic acid bacteria (LAB)isolated from Ricinus communis, Pentaclethramacrophylla and Yoghurts

Oranusi, S. U., Braide, W., & Oguoma, O. I. (2013) · Covenant University Repository (Covenant University) · Cited by 15 · see citing works

Ability of Lactobacillus casei and Lactobacillus reuteri to protect against oxidative stress in rats fed aflatoxins-contaminated diet

Abdel-Wahhab, M. A., Hathout, A. S., Mohamed, S. R., et al. (2011) · Toxicology Letters · doi:10.1016/j.toxlet.2011.05.748 · Cited by 13 · see citing works

Fresh and Perishable Foods

Pitt, J. I., & Hocking, A. D. (2009) · Springer eBooks · doi:10.1007/978-0-387-92207-2_11 · Cited by 12 · see citing works

Lactic acid bacteria as antifungal and anti-mycotoxigenic agents: A comprehensive review

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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions

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Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

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SPOILAGE PROBLEMS | Problems Caused by Fungi

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Advances in Control of Grain Mycotoxins

JianRong, S. (2007) · Jiangsu nongye xuebao

The Importance of Lactic Acid in the Current Food Industry. An Introduction

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Production and functional characterization of food compatible biosurfactants

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