Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese

By Elizabeth Cheong, A. Sandhu, Jaya Jayabalan, Thu Thi Kieu Le, Nguyen Thi Hanh Nhiep, Huong T. M. Ho, J. Zwielehner, N. Bansal, M. Turner. 2014

130 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/8bb7c3283b77314d95e0df084246ef793e89946c

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. B. T.
2. M. Gajbhiye
3. B. Kapadnis

In Molecular Biology

1. B. T.
2. M. Gajbhiye
3. B. Kapadnis

Citations in the corpus

• Lactic acid bacteria: their applications in foods (2018, background): “Antifungal activities of LAB have been reported [66-68].”
• 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).”