Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives

By Sarah Crowley, J. Mahony, D. van Sinderen. 2013

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Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira platensis (Spirulina) (2019, unknown): “Fermented foods are a new trend in the nutrition-health sector for the increasing number of consumers seeking natural sources of bioavailable nutraceuticals, in nutrient-dense foods, while enjoying new flavours, textures and aromas with no, or reduced, requirement for synthetic additives [24,25].”
Overview of Sourdough Technology: from Production to Marketing (2018, background): “According to Axel et al. (2016), Axel et al. (2015), Cortés-Zavaleta et al. (2014), Crowley et al. (2013), Black et al. (2013), Dalié et al. (2010) and Shnürer and Magnusson (2005), LAB can produce the antifungal compounds: lactic and acetic acid, carbon dioxide, diacetyl, hydrogen peroxide,…”
Lactic acid bacteria: their applications in foods (2018, background): “Antifungal activities of LAB have been reported [66-68].”