Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1.
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Tobacco Rotated with Rapeseed for Soil-Borne Phytophthora Pathogen Biocontrol: Mediated by Rapeseed Root ExudatesSourdough-Based Biotechnologies for the Production of Gluten-Free FoodsProbiotic potential of Lactobacillus strains with antimicrobial activity against some human pathogenic strainsStrategies to prevent mycotoxin contamination of food and animal feed: a review.Isolation and characterization of a proteinaceous antifungal compound from Lactobacillus plantarum YML007 and its application as a food preservative.Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread.Effect of dietary protein sources on the small intestine microbiome of weaned piglets based on high-throughput sequencing.Biodiversity of Intestinal Lactic Acid Bacteria in the Healthy Population.Long-term fungal inhibitory activity of water-soluble extracts of Phaseolus vulgaris cv. Pinto and sourdough lactic acid bacteria during bread storage.Biological strategies to counteract the effects of mycotoxins.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.Biological control as a strategy to reduce the impact of mycotoxins in peanuts, grapes and cereals in Argentina.In vitro antifungal, probiotic, and antioxidant functional properties of a novel Lactobacillus paraplantarum isolated from fermented dates in Saudi Arabia.Antifungal Microbial Agents for Food Biopreservation-A Review.Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B.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 acidMetabolic footprinting for investigation of antifungal properties of Lactobacillus paracasei.Antifungal 3-hydroxy fatty acids from Lactobacillus plantarum MiLAB 14.Quantifying Effect of Lactic, Acetic, and Propionic Acids on Growth of Molds Isolated from Spoiled Bakery Products.Production of wheat bread without preservatives using sourdough starters.Diversity and Control of Spoilage Fungi in Dairy Products: An Update.Antiviral Potential of Selected Starter Cultures, Bacteriocins and D,L-Lactic Acid.Rapid differentiation and in situ detection of 16 sourdough lactobacillus species by multiplex PCR.Inhibition of citrus fungal pathogens by using lactic acid bacteria.Potential of Pediococcus pentosaceus (L006) isolated from maize leaf to suppress fumonisin-producing fungal growth.A ready-to-use antifungal starter culture improves the shelf life of packaged bread.The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.Antifungal activity of sodium acetate and Lactobacillus rhamnosus.Apparent antifungal activity of several lactic acid bacteria against Penicillium discolor is due to acetic acid in the medium.Antifungal activities of two Lactobacillus plantarum strains against Fusarium moulds in vitro and in malting of barley.Rapid identification, by use of the LTQ Orbitrap hybrid FT mass spectrometer, of antifungal compounds produced by lactic acid bacteria.Malt sprout extract medium for cultivation of Lactobacillus plantarum protective cultures.Antifungal properties of durancins isolated from Enterococcus durans A5-11 and of its synthetic fragments.Characterization of low-molecular-weight antiyeast metabolites produced by a food-protective Lactobacillus-Propionibacterium coculture.Antifungal activity of Lactobacillus paracasei subsp. tolerans against Fusarium proliferatum and Fusarium graminearum in a liquid culture setting.Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alphaalpha-L-arabinofuranosidase: a tool to increase the production of acetic acid.Secretion of Streptomyces tendae antifungal protein 1 by Lactococcus lactis.Antiaflatoxigenic Potential of Cell-Free Supernatant from Lactobacillus plantarum MYS44 Against Aspergillus parasiticus.
P2860
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P2860
Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1.
description
1998 nî lūn-bûn
@nan
1998年の論文
@ja
1998年論文
@yue
1998年論文
@zh-hant
1998年論文
@zh-hk
1998年論文
@zh-mo
1998年論文
@zh-tw
1998年论文
@wuu
1998年论文
@zh
1998年论文
@zh-cn
name
Antimould activity of sourdoug ...... actobacillus sanfrancisco CB1.
@en
type
label
Antimould activity of sourdoug ...... actobacillus sanfrancisco CB1.
@en
prefLabel
Antimould activity of sourdoug ...... actobacillus sanfrancisco CB1.
@en
P2093
P356
P1476
Antimould activity of sourdoug ...... Lactobacillus sanfrancisco CB1
@en
P2093
P2888
P304
P356
10.1007/S002530051285
P407
P577
1998-08-01T00:00:00Z
P6179
1034624889