Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B.
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The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation.Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughsEfficient conversion of phenylpyruvic acid to phenyllactic acid by using whole cells of Bacillus coagulans SDM.Antifungal and Zearalenone Inhibitory Activity of Pediococcus pentosaceus Isolated from Dairy Products on Fusarium graminearumEfficient production of enantiomerically pure D-phenyllactate from phenylpyruvate by structure-guided design of an engineered D-lactate dehydrogenase.Population diversity of yeasts and lactic acid bacteria in pig feed fermented with whey, wet wheat distillers' grains, or water at different temperaturesRice Bran Metabolome Contains Amino Acids, Vitamins & Cofactors, and Phytochemicals with Medicinal and Nutritional Properties.The antimicrobial effects of selenium nanoparticle-enriched probiotics and their fermented broth against Candida albicansFunctional characterization of the proteolytic system of Lactobacillus sanfranciscensis DSM 20451T during growth in sourdoughProduction and characterization of antifungal compounds produced by Lactobacillus plantarum IMAU10014.Bacterial population dynamics during the ensiling of Medicago sativa (alfalfa) and subsequent exposure to air.Isolation and characterization of a proteinaceous antifungal compound from Lactobacillus plantarum YML007 and its application as a food preservative.Effects of sugar and amino acid supplementation on Aureobasidium pullulans NRRL 58536 antifungal activity against four Aspergillus species.Antifungal activity of phenyllactic acid against molds isolated from bakery products.New bacteriocin from Bacillus clausii strainGM17: purification, characterization, and biological activity.The lactic acid bacteria metabolite phenyllactic acid inhibits both radial growth and sporulation of filamentous fungi.Metabolic footprint analysis uncovers strain specific overflow metabolism and D-isoleucine production of Staphylococcus aureus COL and HG001.Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread.A Simple Method for the Efficient Isolation of Genomic DNA from Lactobacilli Isolated from Traditional Indian Fermented Milk (dahi)The anti-Candida activity by Ancillary Proteins of an Enterococcus faecium strain.Novel Antifungal Peptides Produced by Leuconostoc mesenteroides DU15 Effectively Inhibit Growth of Aspergillus niger.Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread.Microbial-Derived Metabolites Reflect an Altered Intestinal Microbiota during Catch-Up Growth in Undernourished Neonatal MiceOptimization of antimicrobial substances produced from Lactobacillus paracasei subsp. paracasei NTU 101 (DSM 28047) and Lactobacillus plantarum NTU 102 by response surface methodologyIn situ control of food spoilage fungus using Lactobacillus acidophilus NCDC 291.Antifungal hydroxy fatty acids produced during sourdough fermentation: microbial and enzymatic pathways, and antifungal activity in bread.Prebiotic content of bread prepared with flour from immature wheat grain and selected dextran-producing lactic acid bacteriaLong-term fungal inhibitory activity of water-soluble extracts of Phaseolus vulgaris cv. Pinto and sourdough lactic acid bacteria during bread storage.Bioprotective potential of lactic acid bacteria in malting and brewing.Biological strategies to counteract the effects of mycotoxins.Recent research on 3-phenyllactic acid, a broad-spectrum antimicrobial compound.Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review.Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review.Longterm storage of post-packaged bread by controlling spoilage pathogens using Lactobacillus fermentum C14 isolated from homemade curd.Occurrence, prevention and remediation of toxigenic fungi and mycotoxins in silage: a review.Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension.Diversity and antimicrobial properties of lactic acid bacteria isolated from rhizosphere of olive trees and desert truffles of Tunisia.Purification and biochemical characterization of a highly thermostable bacteriocin isolated from Brevibacillus brevis strain GM100.Lactobacillus coryniformis subsp. coryniformis strain Si3 produces a broad-spectrum proteinaceous antifungal compoundLactobacillus 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
P2860
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P2860
Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B.
description
2000 nî lūn-bûn
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2000年の論文
@ja
2000年学术文章
@wuu
2000年学术文章
@zh-cn
2000年学术文章
@zh-hans
2000年学术文章
@zh-my
2000年学术文章
@zh-sg
2000年學術文章
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name
Purification and characterizat ...... bacillus plantarum strain 21B.
@en
Purification and characterizat ...... bacillus plantarum strain 21B.
@nl
type
label
Purification and characterizat ...... bacillus plantarum strain 21B.
@en
Purification and characterizat ...... bacillus plantarum strain 21B.
@nl
prefLabel
Purification and characterizat ...... bacillus plantarum strain 21B.
@en
Purification and characterizat ...... bacillus plantarum strain 21B.
@nl
P2093
P2860
P1476
Purification and characterizat ...... bacillus plantarum strain 21B.
@en
P2093
Corsetti A
Evidente A
Gobbetti M
Lavermicocca P
Lazzaroni S
P2860
P304
P356
10.1128/AEM.66.9.4084-4090.2000
P407
P577
2000-09-01T00:00:00Z