The DOI matches its Crossref record; 8 of the 8 references it cites were found in a registry or an index.
Lactic acid bacteria with potential to eliminate fungal spoilage in foods
Open accessAbstract
AIMS: To investigate antifungal activity produced by lactic acid bacteria (LAB) isolated from malted cereals and to determine if such LAB have the capacity to prevent fungal growth in a particular food model system. METHODS AND RESULTS: The effect of pH, temperature and carbon source on production of antifungal activity by four LAB was determined. Pediococcus pentosaceus was used to conduct a trial to determine if it is feasible to eliminate Penicillium expansum, the mould responsible for apple rot, using an apple model. Penicillium expansum was incapable of growth during the trial on apple-based agar plates inoculated with the antifungal-producing culture, whereas the mould did grow on apple plates inoculated with an LAB possessing no antifungal activity. CONCLUSION: Partial characterization of the antifungal compounds indicates that their activity is likely to be because of production of antifungal peptides. The trial conducted showed that the antifungal culture has the ability to prevent growth of the mould involved in apple spoilage, using apples as a model. SIGNIFICANCE AND IMPACT OF THE STUDY: The ability of an LAB to prevent growth of Pen. expansum using the apple model suggests that these antifungal LAB have potential applications in the food industry to prevent fungal spoilage of food.
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Cites
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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
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
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Dal Bello, F., Clarke, C. I., Ryan, L. A. M., Ulmer, H., Schober, T. J., Ström, K., Sjögren, J., van Sinderen, D., Schnürer, J., & Arendt, E. K. (2007) · Journal of Cereal Science · doi:10.1016/j.jcs.2006.09.004 · Cited by 351
Antifungal 3-Hydroxy Fatty Acids from Lactobacillus plantarum MiLAB14
Sjögren, J., Magnusson, J., Broberg, A., Schnürer, J., & Kenne, L. (2003) · Applied and Environmental Microbiology · doi:10.1128/aem.69.12.7554-7557.2003 · Cited by 328
Cited by
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
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
Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives
Crowley, S., Mahony, J., & van Sinderen, D. (2013) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2013.07.004 · Cited by 328
Jeong, S. H., Jung, J. Y., Lee, S. H., Jin, H. M., & Jeon, C. O. (2013) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2013.03.016 · Cited by 160
Antifungal effect of organic acids from lactic acid bacteria on Penicillium nordicum
Guimarães, A., Venancio, A., & Abrunhosa, L. (2018) · Food Additives & Contaminants: Part A · doi:10.1080/19440049.2018.1500718 · Cited by 122
Metadata
- Authors
- Rouse, S., Harnett, D., Vaughan, A., & Sinderen, D. V.
- Venue
- Journal of Applied Microbiology
- Publisher
- Oxford University Press (OUP)
- Published
- 2008-03
- Volume
- 104
- Issue
- 3
- Pages
- 915-923
- ISSN
- 1364-5072 (ISSN-L)
- 1365-2672
- OpenAlex
- W2088302859
- Cited by
- 199
- References
- 8
- FWCI
- 5.15
- Type
- journal article
- Language
- en
- Open access
- bronze
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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