Contribution of volatiles to the antifungal effect of Lactobacillus paracasei in defined medium and yogurt

Solid phase microextraction : theory and practice

Pawliszyn, J. B. (1997) · Medical Entomology and Zoology · Cited by 2,286 · see citing works

Food fermentations: Role of microorganisms in food production and preservation

Caplice, E. (1999) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(99)00082-3 · Cited by 1,052 · see citing works

Bacterial volatiles: the smell of small organisms

Schulz, S., & Dickschat, J. S. (2007) · Natural Product Reports · doi:10.1039/b507392h · Cited by 901 · see citing works

Lactic acid bacteria–Potential for control of mould growth and mycotoxins: A review

Dalié, D. K. D., Deschamps, A. M., & Richard-Forget, F. (2010) · Food Control · doi:10.1016/j.foodcont.2009.07.011 · Cited by 705 · see citing works

Antifungal lactic acid bacteria as biopreservatives

Schnürer, J., & Magnusson, J. (2005) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2004.02.014 · Cited by 702 · see citing works

Purification and Characterization of Novel Antifungal Compounds from the Sourdough <i>Lactobacillus plantarum</i> Strain 21B

Lavermicocca, P., Valerio, F., Evidente, A., Lazzaroni, S., Corsetti, A., & Gobbetti, M. (2000) · Applied and Environmental Microbiology · doi:10.1128/aem.66.9.4084-4090.2000 · Cited by 654 · see citing works

<i>Lactobacillus plantarum</i> MiLAB 393 Produces the Antifungal Cyclic Dipeptides Cyclo( <scp>l</scp> -Phe- <scp>l</scp> -Pro) and Cyclo( <scp>l</scp> -Phe- <i>trans</i> -4-OH- <scp>l</scp> -Pro) and 3-Phenyllactic Acid

Ström, K., Sjögren, J., Broberg, A., & Schnürer, J. (2002) · Applied and Environmental Microbiology · doi:10.1128/aem.68.9.4322-4327.2002 · Cited by 627 · see citing works

Bacterial volatiles and their action potential

Kai, M., Haustein, M., Molina, F., Petri, A., Scholz, B. K., & Piechulla, B. (2008) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-008-1760-3 · Cited by 562 · see citing works

Identification and use of potential bacterial organic antifungal volatiles in biocontrol

Fernando, W. G. D., Ramarathnam, R., Krishnamoorthy, A. S., & Savchuk, S. C. (2004) · Soil Biology and Biochemistry · doi:10.1016/j.soilbio.2004.10.021 · Cited by 533 · see citing works

Lactobacillus coryniformis subsp. coryniformis Strain Si3 Produces a Broad-Spectrum Proteinaceous Antifungal Compound

Magnusson, J., & Schnürer, J. (2001) · Applied and Environmental Microbiology · doi:10.1128/aem.67.1.1-5.2001 · Cited by 515 · see citing works

Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives

Crowley, S., Mahony, J., & van Sinderen, D. (2013) · Trends in Food Science &amp; Technology · doi:10.1016/j.tifs.2013.07.004 · Cited by 328 · see citing works

Lactic acid bacteria : microbiological and functional aspects

Lahtinen, S. J. (2012) · CRC Press eBooks · Cited by 263 · see citing works

Antimicrobial properties of diacetyl

Jay, J. M. (1982) · Applied and Environmental Microbiology · doi:10.1128/aem.44.3.525-532.1982 · Cited by 229 · see citing works

Lactic acid bacteria with potential to eliminate fungal spoilage in foods

Rouse, S., Harnett, D., Vaughan, A., & van Sinderen, D. (2007) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2007.03619.x · Cited by 200 · see citing works

Purification of a new antifungal compound produced by Lactobacillus plantarum AF1 isolated from kimchi

Yang, E. J., & Chang, H. C. (2010) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2010.02.012 · Cited by 199 · see citing works

Soil volatile fungistasis and volatile fungistatic compounds

Xu, C., Mo, M., Leming, Z., & Keqin, Z. (2004) · Soil Biology and Biochemistry · doi:10.1016/j.soilbio.2004.07.020 · Cited by 170 · see citing works

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

Black, B. A., Zannini, E., Curtis, J. M., & G�nzle, M. G. (2013) · Applied and Environmental Microbiology · doi:10.1128/aem.03784-12 · Cited by 159 · see citing works

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

Ndagano, D., Lamoureux, T., Dortu, C., Vandermoten, S., & Thonart, P. (2011) · Journal of Food Science · doi:10.1111/j.1750-3841.2011.02257.x · Cited by 126 · see citing works

Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation

Lacroix, C. (2011) · Woodhead Publishing Limited eBooks · doi:10.1533/9780857090522 · Cited by 123 · see citing works

Lactic acid bacteria as a cell factory: rerouting of carbon metabolism in Lactococcus lactis by metabolic engineering

Kleerebezemab, M., Pascal Hols, A., & Hugenholtz, J. (2000) · Enzyme and Microbial Technology · doi:10.1016/s0141-0229(00)00180-0 · Cited by 110 · see citing works

Propionic acid bacteria as protective cultures in fermented milks and breads

Suomalainen, T., & Mäyrä-Mäkinen, A. (1999) · Le Lait · doi:10.1051/lait:1999113 · Cited by 104 · see citing works

Characterization of Low-Molecular-Weight Antiyeast Metabolites Produced by a Food-Protective Lactobacillus-Propionibacterium Coculture

Schwenninger, S. M., Lacroix, C., Truttmann, S., Jans, C., Spoerndli, C., Bigler, L., & Meile, L. (2008) · Journal of Food Protection · doi:10.4315/0362-028x-71.12.2481 · Cited by 103 · see citing works

A Mixed Culture of Propionibacterium jensenii and Lactobacillus paracasei subsp. paracasei Inhibits Food Spoilage Yeasts

Schwenninger, S. M., & Meile, L. (2004) · Systematic and Applied Microbiology · doi:10.1078/072320204322881853 · Cited by 97 · see citing works

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

Crowley, S., Mahony, J., & van Sinderen, D. (2012) · Folia Microbiologica · doi:10.1007/s12223-012-0209-3 · Cited by 79 · see citing works

Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods

Rincon-Delgadillo, M. I., López-Hernández, A., Wijaya, I. S., & Rankin, S. A. (2012) · Journal of Dairy Science · doi:10.3168/jds.2011-4834 · Cited by 75 · see citing works

Genetic Basis of Nutritional Requirements in Lactobacillus casei

Morishita, T., Fukada, T., Shirota, M., & Yura, T. (1974) · Journal of Bacteriology · doi:10.1128/jb.120.3.1078-1084.1974 · Cited by 74 · see citing works

Vicinal Diketone Formation in Yogurt: 13C Precursors and Effect of Branched-Chain Amino Acids

Ott, A., Germond, J., & Chaintreau, A. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990487z · Cited by 67 · see citing works

Improvement of a Chemically Defined Medium for the Sustained Growth of Lactobacillus plantarum: Nutritional Requirements

Saguir, F. M., & de Nadra, M. C. M. (2007) · Current Microbiology · doi:10.1007/s00284-006-0456-0 · Cited by 50 · see citing works

A new, completely defined medium for meat lactobacilli

Møretrø, T., Hagen, B. F., & Axelsson, L. T. (1998) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.1998.00583.x · Cited by 48 · see citing works

Rapid gas-chromatographic method for the determination of diacetyl in milk, fermented milk and butter

Macciola, V., Candela, G., & Leonardis, A. D. (2007) · Food Control · doi:10.1016/j.foodcont.2007.08.014 · Cited by 46 · see citing works

Studies on the Nutrition of Penicillium roqueforti

Meyers, E., & Knight, S. G. (1958) · Applied Microbiology · doi:10.1128/am.6.3.174-178.1958 · Cited by 37 · see citing works

Rhodotorulic acid production by Rhodotorula mucilaginosa

Andersen, D., Renshaw, J. C., & Wiebe, M. G. (2003) · Mycological Research · doi:10.1017/s0953756203008220 · Cited by 35 · see citing works

Growth ofDebaryomyces hansenii andSaccharomyces cerevisiae in relation to pH and salinity

Hobot, J. A., & Jennings, D. H. (1981) · Experimental Mycology · doi:10.1016/0147-5975(81)90025-6 · Cited by 34 · see citing works

Diacetyl and Acetoin Production by Lactobacillus casei

Branen, A. L., & Keenan, T. W. (1971) · Applied Microbiology · doi:10.1128/am.22.4.517-521.1971 · Cited by 34 · see citing works

APPLIED MYCOLOGY AND BACTERIOLOGY

(1938) · BMJ · doi:10.1136/bmj.1.4030.732-b · Cited by 28 · see citing works

Studies on the Nutrition of Penicillium roqueforti1

Meyers, E., & Knight, S. G. (1958) · Applied Microbiology · doi:10.1128/aem.6.3.174-178.1958 · Cited by 28 · see citing works

Production of branched-chain aroma compounds byPropionibacterium freudenreichii: links with the biosynthesis of membrane fatty acids

Dherbécourt, J., Maillard, M.-B., Catheline, D., & Thierry, A. (2008) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2008.03830.x · Cited by 27 · see citing works

Brewing performance of a brewer's yeast having α-acetolactate decarboxylase from Acetobacter aceti subsp. xylinum

Yamano, S., Tomizuka, K., Sone, H., Imura, M., Takeuchi, T., Tanaka, J.-I., & Inoue, T. (1995) · Journal of Biotechnology · doi:10.1016/0168-1656(94)00135-y · Cited by 27 · see citing works

New convenient defined media for [35S]methionine labelling and proteomic analyses of probiotic lactobacilli

Savijoki, K., Suokko, A., Palva, A., & Varmanen, P. (2006) · Letters in Applied Microbiology · doi:10.1111/j.1472-765x.2005.01853.x · Cited by 25 · see citing works

Antimicrobial Properties of α-Dicarbonyl and Related Compounds

Jay, J. M., RIVERS, G. M., & Boisvert, W. E. (1983) · Journal of Food Protection · doi:10.4315/0362-028x-46.4.325 · Cited by 25 · see citing works

Sporulation of Penicillium camemberti in Submerged Batch Culture

Bockelmann, W., Portius, S., Lick, S., & Heller, K. J. (1999) · Systematic and Applied Microbiology · doi:10.1016/s0723-2020(99)80058-7 · Cited by 24 · see citing works

Quantitative determination of mold growth and inhibition by multispectral imaging

Ebrahimi, P., van den Berg, F. W. J., Aunsbjerg, S. D., Honoré, A. H., Benfeldt, C., Jensen, H. M., & Engelsen, S. B. (2015) · Food Control · doi:10.1016/j.foodcont.2015.01.050 · Cited by 24 · see citing works

Effect of Diacetyl on Foodborne Microorganisms

Jay, J. M. (1982) · Journal of Food Science · doi:10.1111/j.1365-2621.1982.tb12892.x · Cited by 23 · see citing works

Diacetyl and Acetoin Production by Lactobacillus casei

Branen, A. L., & Keenan, T. W. (1971) · Applied Microbiology · doi:10.1128/aem.22.4.517-521.1971 · Cited by 22 · see citing works

Antifungal lactic acid bacteria and propionibacteria for food biopreservation

Schwenninger, S. M., Meile, L., & Lacroix, C. (2011) · Elsevier eBooks · doi:10.1533/9780857090522.1.27 · Cited by 15 · see citing works

Occurrence and persistence of diacetyl in unfermented and fermented milks

Leonardis, A. D., Lopez, F., Nag, A., & Macciola, V. (2013) · European Food Research and Technology · doi:10.1007/s00217-013-1924-y · Cited by 15 · see citing works

Isolation and Characterization of Mutants of Propionibacterium Strains

Glatz, B. A., & Anderson, K. I. (1988) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(88)79744-1 · Cited by 11 · see citing works

Applied Mycology and Bacteriology

N., H. (1938) · Nature · doi:10.1038/142235e0 · Cited by 9 · see citing works

Growth and synthesis of rubratoxin by Penicillium rubrum in a chemically defined medium fortified with organic acids and intermediates of the tricarboxylic acid cycle

Emeh, C. O., & Marth, E. H. (1976) · Mycopathologia · doi:10.1007/bf00627873 · Cited by 8 · see citing works

Role of Lactic Acid Bacteria in Food Preservation and Safety

Zapaśnik, A., Sokołowska, B., & Bryła, M. (2022) · Foods · doi:10.3390/foods11091283 · Cited by 420 · see citing works

Antifungal Microbial Agents for Food Biopreservation—A Review

Leyva Salas, M., Mounier, J., Valence, F., Coton, M., Thierry, A., & Coton, E. (2017) · Microorganisms · doi:10.3390/microorganisms5030037 · Cited by 349 · see citing works

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

Sadiq, F. A., Yan, B., Tian, F., Zhao, J., Zhang, H., & Chen, W. (2019) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12481 · Cited by 313 · see citing works

Diversity and Control of Spoilage Fungi in Dairy Products: An Update

Garnier, L., Valence, F., & Mounier, J. (2017) · Microorganisms · doi:10.3390/microorganisms5030042 · Cited by 292 · see citing works

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

Bioprotective mechanisms of lactic acid bacteria against fungal spoilage of food

Siedler, S., Balti, R., & Neves, A. R. (2018) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2018.11.015 · Cited by 243 · see citing works

Antifungal activity of the volatile organic compounds produced by Bacillus velezensis strains against postharvest fungal pathogens

Calvo, H., Mendiara, I., Arias, E., Gracia, A. P., Blanco, D., & Venturini, M. E. (2020) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2020.111208 · Cited by 232 · see citing works

A review on preparation and chemical analysis of postbiotics from lactic acid bacteria

Moradi, M., Molaei, R., & Guimarães, J. T. (2020) · Enzyme and Microbial Technology · doi:10.1016/j.enzmictec.2020.109722 · Cited by 206 · see citing works

Microbial Safety of Milk Production and Fermented Dairy Products in Africa

Owusu‐Kwarteng, J., Akabanda, F., Agyei, D., & Jespersen, L. (2020) · Microorganisms · doi:10.3390/microorganisms8050752 · Cited by 183 · see citing works

Bacterial volatile organic compounds as biopesticides, growth promoters and plant-defense elicitors: Current understanding and future scope

Rani, A., Rana, A., Dhaka, R. K., Singh, A. P., Chahar, M., Singh, S., Nain, L., Singh, K. P., & Minz, D. (2022) · Biotechnology Advances · doi:10.1016/j.biotechadv.2022.108078 · Cited by 149 · see citing works

Immunobiosis and probiosis: antimicrobial activity of lactic acid bacteria with a focus on their antiviral and antifungal properties

Arena, M. P., Capozzi, V., Russo, P., Drider, D., Spano, G., & Fiocco, D. (2018) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-018-9403-9 · Cited by 132 · see citing works

Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus

Tong, D., Wang, D., Wu, S., Jin, R., Ren, W., & Sun, T. (2017) · Molecules · doi:10.3390/molecules22101633 · Cited by 125 · see citing works

Lactic Acid Bacteria as Biopreservation Against Spoilage Molds in Dairy Products – A Review

Shi, C., & Maktabdar, M. (2022) · Frontiers in Microbiology · doi:10.3389/fmicb.2021.819684 · Cited by 105 · see citing works

Antifungal Activity of Lactic Acid Bacteria Combinations in Dairy Mimicking Models and Their Potential as Bioprotective Cultures in Pilot Scale Applications

Salas, M. L., Thierry, A., Lemaître, M., Garric, G., Harel-Oger, M., Chatel, M., Lê, S., Mounier, J., Valence, F., & Coton, E. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.01787 · Cited by 99 · see citing works

Bioprotective Culture: A New Generation of Food Additives for the Preservation of Food Quality and Safety

Said, L. B., Gaudreau, H., Dallaire, L., Tessier, M., & Fliss, I. (2019) · Industrial Biotechnology · doi:10.1089/ind.2019.29175.lbs · Cited by 97 · see citing works

Prevention of fungal spoilage in food products using natural compounds: A review

Ribes, S., Fuentes, A., Talens, P., & Baviera, J. M. B. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2017.1295017 · Cited by 91 · see citing works

Metabolic footprinting for investigation of antifungal properties of Lactobacillus paracasei

Honoré, A. H., Aunsbjerg, S. D., Ebrahimi, P., Thorsen, M. K., Benfeldt, C., Knøchel, S., & Skov, T. (2015) · Analytical and Bioanalytical Chemistry · doi:10.1007/s00216-015-9103-6 · Cited by 69 · see citing works

Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products

Ouiddir, M., Bettache, G., Leyva Salas, M., Pawtowski, A., Donot, C., Brahimi, S., Mabrouk, K., Coton, E., & Mounier, J. (2019) · Food Microbiology · doi:10.1016/j.fm.2019.01.020 · Cited by 67 · see citing works

Antifungal activity of fermented dairy ingredients: Identification of antifungal compounds

Garnier, L., Penland, M., Thierry, A., Maillard, M.-B., Jardin, J., Coton, M., Salas, M. L., Coton, E., Valence, F., & Mounier, J. (2020) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2020.108574 · Cited by 67 · see citing works

A natural odor attraction between lactic acid bacteria and the nematode Caenorhabditis elegans

Choi, J. I., Yoon, K.-H., Kalichamy, S. S., Yoon, S.-S., & Lee, J. I. (2015) · The ISME Journal · doi:10.1038/ismej.2015.134 · Cited by 65 · see citing works

Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products

Salas, M. L., Mounier, J., Maillard, M.-B., Valence, F., Coton, E., & Thierry, A. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125260 · Cited by 57 · see citing works

Effect of Lactic Acid Bacteria Strains on the Growth and Aflatoxin Production Potential of Aspergillus parasiticus, and Their Ability to Bind Aflatoxin B1, Ochratoxin A, and Zearalenone in vitro

Møller, C. O. D. A., Freire, L., Rosim, R. E., Margalho, L. P., Balthazar, C. F., Franco, L. T., Sant’Ana, A. S., Corassin, C. H., Rattray, F. P., & de Oliveira, C. A. F. (2021) · Frontiers in Microbiology · doi:10.3389/fmicb.2021.655386 · Cited by 57 · see citing works

Impact of Lactobacillus paracasei IMC502 in coculture with traditional starters on volatile and non-volatile metabolite profiles in yogurt

Gu, Y., Li, X., Xiao, R., Dudu, O. E., Yang, L., & Ma, Y. (2020) · Process Biochemistry · doi:10.1016/j.procbio.2020.07.003 · Cited by 55 · see citing works

Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate

Peyer, L. C., Axel, C., Lynch, K. M., Zannini, E., Jacob, F., & Arendt, E. K. (2016) · Food Control · doi:10.1016/j.foodcont.2016.05.010 · Cited by 52 · see citing works

Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review

Liu, A., Xu, R., Zhang, S., Wang, Y., Hu, B., Ao, X., Li, Q., Li, J., Hu, K., Yang, Y., et al. (2022) · Frontiers in Microbiology · doi:10.3389/fmicb.2022.924398 · Cited by 52 · see citing works

Contribution of omics to biopreservation: Toward food microbiome engineering

Borges, F., Briandet, R., Callon, C., Champomier‐Vergès, M., Christieans, S., Chuzeville, S., Denis, C., Desmasures, N., Desmonts, M.-H., Feurer, C., et al. (2022) · Frontiers in Microbiology · doi:10.3389/fmicb.2022.951182 · Cited by 51 · see citing works

Extraction and characterization of bioactive secondary metabolites from lactic acid bacteria and evaluating their antifungal and antiaflatoxigenic activity

Abdel‐Nasser, A., Hathout, A. S., Badr, A. N., Barakat, O. S., & Fathy, H. M. (2023) · Biotechnology Reports · doi:10.1016/j.btre.2023.e00799 · Cited by 47 · see citing works

Lactic acid bacteria andBacillusspp. as fungal biological control agents

Hirozawa, M. T., Ono, M. A., Suguiura, I. M. D. S., Bordini, J. G., & Ono, E. Y. S. (2022) · Journal of Applied Microbiology · doi:10.1093/jambio/lxac083 · Cited by 50 · see citing works

Recent developments in antifungal lactic acid bacteria: Application, screening methods, separation, purification of antifungal compounds and antifungal mechanisms

Chen, H., Yan, X., Du, G., Guo, Q., Shi, Y., Chang, J., Wang, X., Yuan, Y., & Yue, T. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1977610 · Cited by 43 · see citing works

Biocontrol of volatile organic compounds obtained from Bacillus subtilis CL2 against Aspergillus flavus in peanuts during storage

Ling, L., Jiang, K., Cheng, W., Wang, Y., Pang, M., Luo, H., Lu, L., Gao, K., & Tu, Y. (2022) · Biological Control · doi:10.1016/j.biocontrol.2022.105094 · Cited by 41 · see citing works

Screening of antifungal potentials of Lactobacillus helveticus KLDS 1.8701 against spoilage microorganism and their effects on physicochemical properties and shelf life of fermented soybean milk during preservation

Bian, X., Muhammad, Z., Evivie, S. E., Luo, G., Xu, M., & Huo, G. (2016) · Food Control · doi:10.1016/j.foodcont.2016.02.004 · Cited by 39 · see citing works

Action mechanisms involved in the bioprotective effect of Lactobacillus harbinensis K.V9.3.1.Np against Yarrowia lipolytica in fermented milk

Mieszkin, S., Hymery, N., Debaets, S., Coton, E., Blay, G. L., Valence, F., & Mounier, J. (2017) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2017.02.013 · Cited by 39 · see citing works

Antifungal cultures and metabolites of lactic acid bacteria for use in dairy fermentations

Liang, N., Zhao, Z., Curtis, J. M., & Gänzle, M. G. (2022) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2022.109938 · Cited by 36 · see citing works

Real-time monitoring of fungal inhibition and morphological changes

Aunsbjerg, S. D., Andersen, K. R., & Knøchel, S. (2015) · Journal of Microbiological Methods · doi:10.1016/j.mimet.2015.10.024 · Cited by 36 · see citing works

Biocontrol potential of 1-pentanal emitted from lactic acid bacteria strains against Aspergillus flavus in red pepper (Capsicum annuum L.)

Li, B., Wang, Z., Yang, G., Huang, S., Liao, S., Chen, K., Du, M., Zalán, Z., Hegyi, F., & Kan, J. (2022) · Food Control · doi:10.1016/j.foodcont.2022.109261 · Cited by 34 · see citing works

Susceptibility of dairy associated molds towards microbial metabolites with focus on the response to diacetyl

Shi, C., & Knøchel, S. (2020) · Food Control · doi:10.1016/j.foodcont.2020.107573 · Cited by 33 · see citing works

Lactic acid bacteria: beyond fermentation to bio-protection against fungal spoilage and mycotoxins in food systems

Rahman, M. S., Soltani, S., LaPointe, G., Karboune, S., & Fliss, I. (2025) · Frontiers in Microbiology · doi:10.3389/fmicb.2025.1580670 · Cited by 31 · see citing works

Evaluation of individual lactic acid bacteria for the fermentation of goat milk: Quality parameters

Muelas, R., Olives, A. M. D., Romero, G., Díaz, J. R., Sayas‐Barberá, E., & Sendra, E. (2018) · LWT · doi:10.1016/j.lwt.2018.09.005 · Cited by 29 · see citing works

Antifungal activity of diacetyl, a volatile organic compound, on Trichoderma lixii F2 isolated from postharvest Lanzhou lily bulbs

Ling, L., Pang, M., Luo, H., Cheng, W., Jiang, K., & Wang, Y. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.102365 · Cited by 28 · see citing works

Antifungal activity of Lactiplantibacillus plantarum isolated from fruit and vegetables and detection of novel antifungal VOCs from fungal-LAB co-cultures

Simone, N. D., López, L., Ciudad, C. S., Scauro, A., Russo, P., Rodríguez, J., Spano, G., & Martı́nez, B. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.103824 · Cited by 26 · see citing works

Exploring the Potential of Lactic Acid Bacteria Fermentation as a Clean Label Alternative for Use in Yogurt Production

Santos, C., Raymundo, A., Moreira, J. B., & Prista, C. (2025) · Applied Sciences · doi:10.3390/app15052686 · Cited by 26 · see citing works

Application of A Novel Potential Probiotic Lactobacillus paracasei Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese

Mantzourani, I., Τέρπου, Α., Alexopoulos, A., Chondrou, P., Galanis, Α., Bekatorou, A., Bezirtzoglou, E., Κουτίνας, Α. Α., & Plessas, S. (2018) · Microorganisms · doi:10.3390/microorganisms6040121 · Cited by 26 · see citing works

Lactic Acid Bacteria–Derived Secondary Metabolites: Emerging Natural Alternatives for Food Preservation

Banicod, R. J. S., Tabassum, N., Javaid, A., Kim, Y. M., & Khan, F. (2025) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-025-10672-6 · Cited by 25 · see citing works

Antifungal activity of lactic acid bacteria and their application in food biopreservation

Abouloifa, H., Hasnaoui, I., Rokni, Y., Bellaouchi, R., Ghabbour, N., Karboune, S., Brasca, M., Abousalham, A., Jaouadi, B., Saalaoui, E., et al. (2022) · Advances in applied microbiology · doi:10.1016/bs.aambs.2022.07.001 · Cited by 24 · see citing works

Isolation, identification, and potential probiotic characterization of one Lactococcus from Kefir grain

Wang, J., Xing, Z., Tang, W., Zheng, Y., & Wang, Y. (2015) · Food Science and Biotechnology · doi:10.1007/s10068-015-0231-8 · Cited by 20 · see citing works

Evaluation of the volatilomic potentials of the Lactobacillus casei 431 and Lactobacillus acidophilus La-5 in fermented milk

Dabaj, F. K., Lasekan, O., Manap, M. Y. A., & Foo, H. L. (2020) · CyTA - Journal of Food · doi:10.1080/19476337.2020.1741688 · Cited by 19 · see citing works

Evaluation of the efficacy of commercial protective cultures to inhibit mold and yeast in cottage cheese

Makki, G. M., Kozak, S. M., Jencarelli, K. G., & Alcaine, S. D. (2021) · Journal of Dairy Science · doi:10.3168/jds.2020-19136 · Cited by 19 · see citing works

Sensitivity of Molds From Spoiled Dairy Products Towards Bioprotective Lactic Acid Bacteria Cultures

Shi, C., & Knøchel, S. (2021) · Frontiers in Microbiology · doi:10.3389/fmicb.2021.631730 · Cited by 19 · see citing works

Effects of feeding ground versus pelleted total mixed ration on digestion, rumen function and milk production performance of dairy cows

Zhong, R., Zhao, C., Feng, P., Wang, Y., Zhao, X., Luo, D., Cheng, L., Liu, D., & Fang, Y. (2019) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12656 · Cited by 19 · see citing works

Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese

Grujović, M. Ž., Marković, K. G., Morais, S., & Semedo‐Lemsaddek, T. (2024) · Foods · doi:10.3390/foods13132065 · Cited by 20 · see citing works

Microbial volatilome in food safety. Current status and perspectives in the biocontrol of mycotoxigenic fungi and their metabolites

Hassan, Z. U., Oufensou, S., Zeidan, R., Migheli, Q., & Jaoua, S. (2023) · Biocontrol Science and Technology · doi:10.1080/09583157.2023.2205616 · Cited by 18 · see citing works

Unravelling the anti‐ Staphylococcus aureus mechanisms of Lactiplantibacillus plantarum LP22541 in fermented milk through metabolites production and competitive exclusion

Shi, C., Chen, Y., Zhu, Y., Li, C., Cui, H., & Lin, L. (2023) · International Journal of Dairy Technology · doi:10.1111/1471-0307.13040 · Cited by 16 · see citing works

Characterization of antifungal compounds produced by lactobacilli in cheese-mimicking matrix: Comparison between active and inactive strains

Rouxel, M., Barthe, M., Marchand, P., Juin, C., Mondamert, L., Bergès, T., Blanc, P., Verdon, J., Berjeaud, J., & Aucher, W. (2020) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2020.108798 · Cited by 15 · see citing works

Screening of Antifungal Lactic Acid Bacteria as Bioprotective Cultures in Yogurt and a Whey Beverage

Xu, R., Sa, R., Jia, J., Li, L., Wang, X. Q., & Liu, G. (2021) · Journal of Food Protection · doi:10.4315/jfp-20-441 · Cited by 14 · see citing works

Catalytic mechanism of acetolactate decarboxylase from Brevibacillus brevis towards both enantiomers of α-acetolactate

Zhao, C., Su, H., & Liu, Y. (2016) · RSC Advances · doi:10.1039/c6ra18264j · Cited by 14 · see citing works

Spoilage Potential of Contaminating Yeast Species Kluyveromyces marxianus, Pichia kudriavzevii and Torulaspora delbrueckii during Cold Storage of Skyr

Srimahaeak, T., Petersen, M. A., Lillevang, S. K., Jespersen, L., & Larsen, N. (2022) · Foods · doi:10.3390/foods11121776 · Cited by 12 · see citing works

Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance

Vasiliauskaitė, A., Milerienė, J., Kasparavičienė, B., Aleksandrovas, E., Songisepp, E., Rud, I., Axelsson, L. T., Muižniece-Brasava, S., Ciproviča, I., Paškevičius, A., et al. (2022) · Microorganisms · doi:10.3390/microorganisms11030557 · Cited by 14 · see citing works

Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii

Zhang, Y., Momoisea, P., Lin, Q., Liang, J., Burrow, K., & Serventi, L. (2023) · Sustainability · doi:10.3390/su15108157 · Cited by 11 · see citing works

Bioprotective lactobacilli in Crescenza and Gouda cheese models to inhibit fungal spoilage

Zhao, Z., Simpson, D. J. W., & Gänzle, M. G. (2024) · International Dairy Journal · doi:10.1016/j.idairyj.2024.105883 · Cited by 10 · see citing works

Inhibitory effects of binary combinations of microbial metabolites on the growth of tolerant Penicillium roqueforti and Mucor circinelloides

Shi, C., & Knøchel, S. (2021) · LWT · doi:10.1016/j.lwt.2021.112039 · Cited by 10 · see citing works

Biotechnological and Medical Aspects of Lactic Acid Bacteria Used for Plant Protection: A Comprehensive Review

Bergsma, S., Euverink, G. J. W., Charalampogiannis, N., Poulios, E., Janssens, T., & Achinas, S. (2022) · BioTech · doi:10.3390/biotech11030040 · Cited by 8 · see citing works

Biopreservation of yogurt against fungal spoilage using cell-free supernatant of Lactiplantibacillus pentosus 22B and characterization of its antifungal compounds

Lakhlifi, T., Es‐sbata, I., oirdi, S. E., Aamri, L. E., Zouhair, R., & Belhaj, A. (2021) · Food Biotechnology · doi:10.1080/08905436.2021.1980004 · Cited by 8 · see citing works

Secondary metabolites from lactic acid bacteria as a source of antifungal and antimycotoxigenic agents

Gacem, M. A., Krantar, K., Hadef, S., & Boudjemaa, B. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-95251-4.00003-x · Cited by 7 · see citing works

Phenolic Compounds, Antioxidant Activity, Sensorial Analysis and Metabolic Syndrome Enzyme Inhibition Properties of Calafate (Berberis microphylla) Fruit Juice Fermented by Patagonian Lactic Acid Bacteria

Lucena, B. S., Burini, J. A., Ordoñez, O. F., Crespo, L., Bruzone, M. C., Mozzi, F., & Pescuma, M. (2024) · Plant Foods for Human Nutrition · doi:10.1007/s11130-024-01246-y · Cited by 6 · see citing works

Bioprotection Potential of Lacticaseibacillus rhamnosus LRH01 and Lactiplantibacillus plantarum LP01 against Spoilage-Associated Penicillium Strains in Yoghurt

Shi, C., & Knøchel, S. (2023) · Molecules · doi:10.3390/molecules28217397 · Cited by 5 · see citing works

Selection Of Lactic Acid Bacteria as Starter Culture for Cocoa Fermentation (Theobroma Cacao L.)

Tsaaqifah, H., Fahrurrozi, F., & Meryandini, A. (2023) · Jurnal Penelitian Pendidikan IPA · doi:10.29303/jppipa.v9i2.3045 · Cited by 4 · see citing works

Features of the selection of starter cultures in the production of functional fermented milk products

Каночкина, М. С., Иванова, Л. А., Konovalova, A. D., & Levin, Ö. (2023) · Vestnik MGTU · doi:10.21443/1560-9278-2023-26-4-511-528 · Cited by 4 · see citing works

Biocontrol potential and mechanism of Bacillus velezensis YMG-03 for sesame diseases

Yang, H., He, B., Zhao, X., Yan, W., Wang, J., Zhao, H., Ni, Y., Liu, H., & Ma, C. (2025) · Physiological and Molecular Plant Pathology · doi:10.1016/j.pmpp.2025.102880 · Cited by 2 · see citing works

Inhibitory Activity of Lactic Acid Bacteria against Fungal Spoilage

Seol, K., Yoo, J., Yun, J., Oh, M., & Ham, U.-S. (2019) · Journal of Dairy Science and Biotechnology · doi:10.22424/jmsb.2019.37.2.83 · Cited by 2 · see citing works

ANTIFUNGAL ACTIVITY OF SOME LACTIC ACID BACTERIA AGAINST AFLATOXIN –PRODUCING ASPERGILLI

Saleh, H., Shetaia, Y. M., Fahmy, H. A., & Mahdy, H. M. (2015) · Egyptian Journal of Agricultural Sciences /Egyptian Journal of Agricultural Sciences · doi:10.21608/ejarc.2015.213220 · Cited by 1 · see citing works

Microbiological safety of ingredients other than flour

Chaves, B. D., Cano, C., Dhakal, J., & Haque, M. M. (2025) · Elsevier eBooks · doi:10.1016/b978-0-12-819340-2.00013-4 · Cited by 1 · see citing works

Postbiotics: Technical aspects, quality control, and regulatory aspects

Hosseinzadeh, N., Ashkezary, M. R., Bazdar, M., Sabahi, S., & Abbasi, A. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-33116-9.00007-3 · Cited by 1 · see citing works

Traditional and Modern Milk Collecting, Processing, and Conservation

Mekri, M., & Mihoubi, M. (2026) · Springer eBooks · doi:10.1007/978-3-032-15624-2_12 · Cited by 1 · see citing works

Discovery and Development of Microbial Biological Control Agents

Rooney, A. P., Jackson, M. A., Dunlap, C. A., Behle, R. W., & Muturi, E. J. (2019) · Springer eBooks · doi:10.1007/978-3-030-05060-3_4 · Cited by 1 · see citing works

From Traditional Bulgarian Dairy Products to Functional Foods

Nikolova, D., Hoxha, R., Atanasov, N., Трифонова, Е. Н., Dobreva, L. I., Nemska, V., Evstatieva, Y., & Danova, S. T. (2022) · Food science and nutrition · doi:10.5772/intechopen.108998 · Cited by 1 · see citing works

Hydroxy fatty acids: Structures and antifungal activities in foods

Liang, N. (2020) · ERA: Education and Research Archive (University of Alberta) · doi:10.7939/r3-wmf4-rs17 · Cited by 1 · see citing works

Sensory evaluation and quality assessment of an alternative inner coating film in yogurt cartons

Arding, F. (2015) · KTH Publication Database DiVA (KTH Royal Institute of Technology) · Cited by 1 · see citing works

Study of different antifungal systems to preserve strawberry jams against fungi spoilage

Llop, S. R. (2017) · doi:10.4995/thesis/10251/82306

Viabilidad de lactobacillus paracasei en co-cultivo con otras bacterias lácticas en leche descremada fermentada de cabra

Torres, R. D., Ramírez, C. L., Anzules, J. C., Monzón, A. H., & Borbor, R. S. (2017) · Cumbres · doi:10.48190/cumbres.v3n1a10

Biocontrol de "Penicillium" alterantes y micotoxigénicos en queso madurado (tipo Castellano) mediante el uso de bacterias ácido-lácticas como cultivos protectores = Biocontrol of altering and mycotoxygenic Penicillium in matured cheese castellano using lactic acic bacteria as bioprotective

Pereira, J. R. (2019) · doi:10.18002/10612/10989

The Roles of Lactic Acid Bacteria for Control of Fungal Growth and Mycotoxins

Kim, J., & Lee, H. (2020) · JoLS Journal of Life Sciences · doi:10.5352/jls.2020.30.12.1128

Microbial based preservatives

Küley, E., & Özoğul, Y. (2025) · Elsevier eBooks · doi:10.1016/b978-0-323-95614-7.00012-0

Biopreservation strategies: Can organic acid concentrations be sufficient to predict yeast and mould growth in strawberry purée?

Breard, C., Duc, C., Giniès, C., Grondin, C., Cendrès, A., Souchon, I., & Carlin, F. (2025) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2025.111396

Production d'ingrédients laitiers fonctionnalisés par des microorganismes producteurs de composés antifongiques

Garnier, L. (2017) · doi:10.70675/9c978bbaz2b6cz4397zba5fz9b50652b993b

Cultures antifongiques applicables comme ferments de bioprotection dans les produits laitiers : sélection, évaluation à l'échelle pilote et identification de composés supports de l'activité

Salas, M. L. (2018) · doi:10.70675/5dfb6cf4zbea8z4d57z97c5z0d641846f34c

Biopréservation de matrices lactées par des ferments bactériens

Rouxel, M. (2019) · doi:10.70675/5718b597z0391z46c5z8565z5137c57d164f

Amélioration de la qualité et de la sécurité des produits de la mer par la technologie des barrières incluant la biopréservation - Impact sur les écosystèmes microbiens

Wiernasz, N. (2019) · doi:10.70675/492c80acz89fbz4f73z9e7fzd20a27e60b4c

Preservatives in Animal Feed

Slimen, I. B., Bejaoui, B., M’Hamdi, N., & Najar, T. (2026) · Springer eBooks · doi:10.1007/978-3-032-17268-6_4

Traditional and Emerging Strategies for Bread Preservation: A Sourdough‐Centered Critical Review

Wu, Y., Wang, T., Jin, Y., Zhang, Y., Xu, D., & Xu, X. (2026) · Journal of Food Science · doi:10.1111/1750-3841.71160

Preliminary Assessment of Commercial Biofertilizers as Biocontrol Agents of Oak Wilt

Islas‐Valdez, S., Rubiano, R., Peterson, R. L., & Wagner, N. C. (2026) · Microbiology Research · doi:10.3390/microbiolres17060115

Biocontrol efficacy and mechanisms of volatile organic compounds from Bacillus tequilensis against postharvest anthracnose in mango fruit

Zhang, X., Zhang, D., Zheng, X., Peng, R., Deng, J., & Wang, F. (2026) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2026.114584

Microbial Diversity and Antifungal Potential of Lactic Acid and Acetic Acid Bacteria from Vietnamese Fermented Cocoa Beans

Nguyen, T. C., Dam, T. H., Hoang, T. T., Nguyen, T. H., Nguyen, H. V., Ho, P. H., & Luong, H. N. (2026) · Applied Biosciences · doi:10.3390/applbiosci5030068

Evaluation of antifungal adjunct cultures in plant-based cheese analogues

Zhao, Z., Yin, J., & Gänzle, M. G. (2026) · European Food Research and Technology · doi:10.1007/s00217-026-05286-3

Antifungal cultures and metabolites of lactic acid bacteria for use in dairy fermentations

Liang, N., Zhao, Z., Curtis, J. M., & Gänzle, M. G. (2022) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2022.109938 · Cited by 36 · see citing works

Characterization of antifungal compounds produced by lactobacilli in cheese-mimicking matrix: Comparison between active and inactive strains

Rouxel, M., Barthe, M., Marchand, P., Juin, C., Mondamert, L., Bergès, T., Blanc, P., Verdon, J., Berjeaud, J., & Aucher, W. (2020) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2020.108798 · Cited by 15 · see citing works

Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products

Salas, M. L., Mounier, J., Maillard, M.-B., Valence, F., Coton, E., & Thierry, A. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125260 · Cited by 57 · see citing works

Role of volatiles in antifungal activity of a Lactobacillus paracasei against Penicillium strains

Aunsbjerg, S. D., Honoré, A. H., Ebrahimi, P., Vogensen, F. K., Skov, T., & Knøchel, S. (2015) · Research at the University of Copenhagen (University of Copenhagen)

Antifungal activity of Lactiplantibacillus plantarum isolated from fruit and vegetables and detection of novel antifungal VOCs from fungal-LAB co-cultures

Simone, N. D., López, L., Ciudad, C. S., Scauro, A., Russo, P., Rodríguez, J., Spano, G., & Martı́nez, B. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.103824 · Cited by 26 · see citing works