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Antifungal lactic acid bacteria as biopreservatives
Department of Microbiology, Swedish University of Agricultural Sciences, Uppsala, Sweden.
Department of Microbiology, Swedish University of Agricultural Sciences, Uppsala, Sweden.
2005 (English)In: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 16, no 1-3, p. 70-78Article in journal (Refereed) Published
Abstract [en]

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, proleinaceous 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.

Place, publisher, year, edition, pages
Elsevier, 2005. Vol. 16, no 1-3, p. 70-78
National Category
Food Science
Identifiers
URN: urn:nbn:se:oru:diva-52394DOI: 10.1016/j.tifs.2004.02.014ISI: 000227826600007Scopus ID: 2-s2.0-18144380852OAI: oai:DiVA.org:oru-52394DiVA, id: diva2:972194
Conference
2nd International Symposium on Sourdough, Brussels, Belgium, October 8-11, 2003
Available from: 2016-09-20 Created: 2016-09-20 Last updated: 2017-11-21Bibliographically approved

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