Lactic acid bacteria with potential to eliminate fungal spoilage in foods

Journal of Applied Microbiology

Volumn 104, Issue 3, 2008, Pages 915-923

  Rouse, S ^a   Harnett, D ^a   Vaughan, A ^a   Sinderen, D Van ^a,b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Antifungal activity; Apples; Blue rot; Food spoilage; Lactic acid bacteria; Penicillium expansum

Indexed keywords

BACTERIA; FOOD MICROBIOLOGY; FRUITS; FUNGI; LABORATORIES; LACTIC ACID; MOLDS;

ANTIFUNGAL ACTIVITIES; ANTIFUNGALS; APPLE; BLUE-ROT; EFFECT OF PH; FOOD MODEL SYSTEMS; FOOD SPOILAGE; FUNGAL GROWTH; LACTIC ACID BACTERIA; PENICILLIUM EXPANSUM;

SPOILAGE;

CARBON; PEPTIDE;

ACIDITY; ANTIMICROBIAL ACTIVITY; BACTERIUM; CEREAL; FOOD INDUSTRY; FUNGAL DISEASE; GROWTH RATE; MODEL; PEPTIDE; PH; TEMPERATURE PROFILE;

ANTIFUNGAL ACTIVITY; ARTICLE; BACTERIUM ISOLATION; CARBON SOURCE; CEREAL; FOOD; FOOD INDUSTRY; FUNGUS CULTURE; FUNGUS GROWTH; LACTIC ACID BACTERIUM; MOULD; NONHUMAN; PEDIOCOCCUS; PENICILLIUM EXPANSUM; PH; TEMPERATURE;

MALUS X DOMESTICA; PEDIOCOCCUS PENTOSACEUS; PENICILLIUM EXPANSUM;

EID: 39149092012     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2007.03619.x     Document Type: Article

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