Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread
By D. Čižeikienė, G. Juodeikiene, A. Paškevičius, E. Bartkienė. 2013
272 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/0c6076656081416110b23e61ba3ccff3e2a397f9
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In Food Science
Citations in the corpus
- Antifungal-activity-producing lactic acid bacteria as biocontrol agents in plants (2016, background): “Cizeikiene et al. (2013) have shown that application of cell suspension of Ped. acidilactici and two strains of Ped. pentosaceus to bread surface prevents development of spoilage moulds for eight days post-inoculation.”
- Biocontrol Processes in Fruits and Fresh Produce, the Use of Lactic Acid Bacteria as a Sustainable Option (2018, background): “The characteristics of these microorganisms can be used to propose preservation methods than will assure food safety, while maintaining the food nutritional and sensorial properties (Settanni and Corsetti, 2008; Cizeikiene et al., 2013; ElsserGravesen and Elsser-Gravesen, 2014).”