Antifungal lactic acid bacteria as biopreservatives
By J. Schnürer, Jesper Magnusson. 2005
715 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Food Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/78da953d161190a3e09632a388998942fd83f483
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In Animal Science and Zoology
In Food Science
In Molecular Biology
Citations in the corpus
- Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications (2012, methodology): “Benzoic acid and sodium benzoate are used primarily as antifungal agents [131].”
- Antifungal-activity-producing lactic acid bacteria as biocontrol agents in plants (2016, background): “LAB are used in the biopreservation of several foods (Cheong et al., 2014; Sathe et al., 2007; Schnurer & Magnusson, 2005) due their ability of production of antibacterial (Corsetti, Settanni, & Van Sinderen, 2004) and antifungal compounds (Magnusson & Schnurer, 2001).”
- Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications (2007, background): “Besides the production of bacteriocins, some LAB are able to synthesize other antimicrobial peptides that may also contribute to food preservation and safety. For instance, strains of Lactobacillus plantarum , isolated from sourdough and grass silage, display antifungal activity, due to the product”
- Lactic acid bacteria in cereal-based products. (2004, background): “compounds with antifungal activity by sourdough lactobacilli was also observed (Schnürer and Magnusson 2005).”
- Handbook of Plant-Based Fermented Food and Beverage Technology (2012, background): “…is, in particular, biopreservation by use of active LAB cultures and their metabolites including bacteriocins that has gained considerable interest both in terms of their antibacterial (Chen and Hoover 2003; Bhattacharyya and Bhattacharjee 2007) and antifungal effects (Schnürer and Magnusson 2005).”
- Lactic acid bacteria – Potential for control of mould growth and mycotoxins: A review (2010, neutral): “The products of this reaction, such as hypothiocyanite and other intermediary molecules, can reduce the growth of several undesirable microorganisms (Schnürer & Magnusson, 2005).”
- Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists (2011, background): “There has been some interest in the role of bacteria, notably lactic acid bacteria, as biopreservatives of food and animal feed (128, 336, 346).”
- Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology (2018, background): “The synergy of LAB metabolic versatility, favoring adaptation to the various processing conditions; the mechanisms of proto-cooperation with autochthonous yeasts during sourdough fermentation; the carbohydrate and amino acid metabolism; the synthesis of organic acids, exopolysaccharides and antimicr”