In vitro antifungal activity of bioactive peptides produced by Lactobacillus plantarum against Aspergillus parasiticus and Penicillium expansum-Reference-Cited by-同舟云学术

In vitro antifungal activity of bioactive peptides produced by Lactobacillus plantarum against Aspergillus parasiticus and Penicillium expansum

Published:2017-08 Issue: Volume:81 Page:128-135
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Luz C.,Saladino F.,Luciano F.B.,Mañes J.,Meca G.

Funder

University of Valencia “Santiago Grisolia”

European Project

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Antifungal activity of bacteriocins of lactic acid bacteria from some Nigerian fermented foods;Adebayo;Research Journal of Microbiology,2010

2. Purification of a bacteriocin produced by Enterococcus faecium and its effectiveness for preservation of fresh-cut lettuce;Bellei;Journal of Microbiology and Antimicrobials,2011

3. Antimicrobial, anti-inflammatory, antiparasitic, and cytotoxicactivities of Galium mexicanum;Bolivar;Journal of Ethnopharmacology,2011

4. Antibacterial peptides: Basic facts and emerging concepts;Boman;Journal of Internal Medicine,2003

5. The QuEChERS approach in a novel application for the identification of antifungal compounds produced by lactic acid bacteria cultures;Brosnan;Talanta,2014

Cited by 60 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Analysis and identification of the main antimicrobial metabolites of Lactobacillus plantarum LPZN19;Electronic Journal of Biotechnology;2024-09

2. Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread;Foods;2024-07-23

3. Assessment of antifungal activity of aqueous extracts and protein fractions from sourdough fermented by Lactiplantibacillus plantarum;Future Foods;2024-06

4. Natural feed additives and bioactive supplements versus chemical additives as a safe and practical approach to combat foodborne mycotoxicoses;Frontiers in Nutrition;2024-02-19

5. Sourdough Lactic Acid Bacteria as Functional Microorganisms for Technological Purposes;Sourdough Microbiota and Starter Cultures for Industry;2024