Lavermicocca et al., 2000 - Google Patents
Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21BLavermicocca et al., 2000
View PDF- Document ID
- 11439759200806978833
- Author
- Lavermicocca P
- Valerio F
- Evidente A
- Lazzaroni S
- Corsetti A
- Gobbetti M
- Publication year
- Publication venue
- Applied and environmental microbiology
External Links
Snippet
Sourdough lactic acid bacteria were selected for antifungal activity by a conidial germination assay. The 10-fold-concentrated culture filtrate of Lactobacillus plantarum 21B grown in wheat flour hydrolysate almost completely inhibited Eurotium repens IBT18000, Eurotium …
- 240000006024 Lactobacillus plantarum 0 title abstract description 59
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Micro-organisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving micro-organisms or compositions thereof; Processes of preparing or isolating a composition containing a micro-organism; Culture media therefor
- C12N1/14—Fungi Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Lavermicocca et al. | Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B | |
| Coda et al. | Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread | |
| Ryu et al. | Purification and characterization of antifungal compounds from Lactobacillus plantarum HD1 isolated from kimchi | |
| Shehata et al. | Characterization of antifungal metabolites produced by novel lactic acid bacterium and their potential application as food biopreservatives | |
| Lavermicocca et al. | Antifungal activity of phenyllactic acid against molds isolated from bakery products | |
| Magnusson et al. | Lactobacillus coryniformis subsp. coryniformis strain Si3 produces a broad-spectrum proteinaceous antifungal compound | |
| Black et al. | Antifungal hydroxy fatty acids produced during sourdough fermentation: microbial and enzymatic pathways, and antifungal activity in bread | |
| Walker | Pichia anomala: cell physiology and biotechnology relative to other yeasts | |
| Valan Arasu et al. | Isolation and characterization of antifungal compound from Lactobacillus plantarum KCC‐10 from forage silage with potential beneficial properties | |
| Le Lay et al. | Identification and quantification of antifungal compounds produced by lactic acid bacteria and propionibacteria | |
| Rouse et al. | Lactic acid bacteria with potential to eliminate fungal spoilage in foods | |
| Corsetti et al. | Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1 | |
| Corsetti et al. | Characterization of bacteriocin‐like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity | |
| Niku‐Paavola et al. | New types of antimicrobial compounds produced by Lactobacillus plantarum | |
| Danner et al. | Acetic acid increases stability of silage under aerobic conditions | |
| Oliveira et al. | Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: From crop farming to cereal products | |
| Lind et al. | Antifungal effect of dairy propionibacteria—contribution of organic acids | |
| Moreno et al. | Microbial analysis of Malaysian tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus faecium | |
| Chitarra et al. | Germination of Penicillium paneum conidia is regulated by 1-octen-3-ol, a volatile self-inhibitor | |
| Li et al. | Identification of antifungal compounds produced by Lactobacillus casei AST18 | |
| Yang et al. | Purification and characterization of antifungal δ-dodecalactone from Lactobacillus plantarum AF1 isolated from kimchi | |
| Luz et al. | Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by Lactobacillus strains | |
| Mandal et al. | Production and partial characterisation of an inducer‐dependent novel antifungal compound (s) by Pediococcus acidilactici LAB 5 | |
| Onilude et al. | Inhibition of aflatoxin-producing aspergilli by lactic acid bacteria isolates from indigenously fermented cereal gruels | |
| Chumchalova et al. | Characterization and purification of acidocin CH5, a bacteriocin produced by Lactobacillus acidophilus CH5 |