Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7

By F. Bello, Charmaine I. Clarke, L. Ryan, H. Ulmer, T. J. Schober, K. Ström, Jörgen Sjögren, D. van Sinderen, J. Schnürer, E. Arendt. 2007

350 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/796c77f107d090daa65bcfa5aa8e6e24f6878aad

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In Food Science

1. M. Gajbhiye
2. B. Kapadnis

Citations in the corpus

• 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): “…dipeptides cyclo (L-Leu-L-Pro) and cyclo (L-341 Phe-L-Pro) were identified in the cell-free supernatant of antifungal Lb. plantarum FST 1.7 342 (Dal Bello et al., 2007), while cyclic dipeptides cyclo(L-Phe–L-Pro) and cyclo(L-Phe–trans-4-343 OH-L-Pro), were identified as the mechanism of action of…”
• Antifungal-activity-producing lactic acid bacteria as biocontrol agents in plants (2016, methodology): “Dal Bello et al. (2007) reported the presence of cyclo-(Leu-Pro), cyclo(Phe-Pro), LA and PLA in culture supernatant derived from Lact. plantarum.”