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- W1983370139 endingPage "78" @default.
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- W1983370139 abstract "Food-borne fungi, both yeasts and moulds, cause serious spoilage of stored food. Moulds may also produce health-damaging mycotoxins, e.g. aflatoxins, trichothecenes, fumonisin, ochratoxin A and patulin. Consumer demands for minimally processed foods and reduced use of chemical preservatives have stimulated research on antifungal lactic acid bacteria as biopreservatives. Recently, a number of antifungal metabolites, e.g. cyclic dipeptides, phenyllactic acid, proteinaceous compounds, and 3-hydroxylated fatty acids have been isolated from lactic acid bacteria. This review summarizes these findings and suggests potential applications of antifungal lactic acid bacteria in the preservation of food and feeds." @default.
- W1983370139 created "2016-06-24" @default.
- W1983370139 creator A5017347227 @default.
- W1983370139 creator A5079367764 @default.
- W1983370139 date "2005-01-01" @default.
- W1983370139 modified "2023-10-04" @default.
- W1983370139 title "Antifungal lactic acid bacteria as biopreservatives" @default.
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- W1983370139 doi "https://doi.org/10.1016/j.tifs.2004.02.014" @default.
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