Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B
By P. Lavermicocca, F. Valerio, A. Evidente, S. Lazzaroni, A. Corsetti, M. Gobbetti. Applied and Environmental Microbiology, 2000
649 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/135fc1eb87f813f831ba0bcffb9ddf4a88168e54
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Citations in the corpus
- Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology (2018, background): “As regards sorbate, it seems to be more efficient than propionate at inhibiting bread spoilage, but it is rarely used in breadmaking because of its negative impact on bread volume [29].”
- Lactic acid bacteria – Potential for control of mould growth and mycotoxins: A review (2010, positive): “Phenyllactic acid was first isolated from Lb. plantarum 21 B cell-free extract after ethyl acetate extraction and preparative silica gel thin-layer chromatography, chromatographic and spectroscopic analysis (Lavermicocca et al., 2000).”
- Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread (2008, background): “LAB have by tradition been used as a natural, consumer and environmental friendly way of preserving food and feed.”
- Biochemistry and physiology of sourdough lactic acid bacteria (2005, background): “A mixture of acetic, caproic, formic, propionic, butyric and n-valeric acids, acting in a synergistic way, in which caproic acid played a key role, was responsible for the in vitro inhibitory activity of Lb. sanfranciscensis CB1 against moulds responsible for bread spoilage such as Fusarium, Penicil”
- Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese (2014, positive): “Lavermicocca et al. (2000) also 345 found that the production of phenyllactic and 4-hydroxy-phenyllactic acids contributed to the 346 antifungal activity of Lb. plantarum 21B and in a later study, the same authors discovered that 347 less than 7.5 mg/ml of phenyllactic acid were required to obtain…”
- Lactobacillus plantarum MiLAB 393 Produces the Antifungal Cyclic Dipeptides Cyclo(l-Phe-l-Pro) and Cyclo(l-Phe-trans-4-OH-l-Pro) and 3-Phenyllactic Acid (2002, background): “plantarum has previously been reported in fungal inhibition (10), and the D-enantiomer of 3-phenyllactic acid from the yeastlike fungus Geotrichum candidum has been found to exhibit antibacterial properties (3).”
- Bacteriocins and lactic acid bacteria - a minireview (2006, background): “…and pathogenic microorganisms by LAB is through producing organic acids, hydrogen peroxide, diacethyl (Messens and De Vugst, 2002), antifungial compounds such as fatty acids (Corsetti et al., 1998) or phenullactic acid (Lavermicocca et al., 2000) and/or bacteriocins (De Vugst and Vandamme, 1994).”
- Overview of Sourdough Technology: from Production to Marketing (2018, background): “Lavermicocca et al. (2000) identified in sourdough leavened with L. plantarum the presence of new antifungal compounds, phenyllactic acid and 4-hydrxy-phenyllactic acid, which inhibited the growth of Fusarium graminearum.”
- Antifungal-activity-producing lactic acid bacteria as biocontrol agents in plants (2016, background): “graminearum PLA and 4-hydroxyphenyllacetic acid Lavermicocca et al. (2000); Lavermicocca et al. (2003) Lact.”
- Production and Characterization of an Antifungal Compound (3-Phenyllactic Acid) Produced by Lactobacillus plantarum Strain (2010, background): “camemberti, respectively. Phenyllactic acid from L. plantarum has previously been reported in fungal inhibition ( Lavermicocca et al. 2000 ), and the Denantiomer of 3-phenyllactic acid from the yeast like fungus Geotrichum candidum has been found to exhibit antibacterial properties (Dieuleveux et al”