Author pages are created from data sourced from our academic publisher partnerships and public sources.
"Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria.
- Agata M. Pawlowska, E. Zannini, A. Coffey, E. Arendt
- Biology, Medicine
- Advances in food and nutrition research
Fungal food spoilage plays a pivotal role in the deterioration of food and feed systems and some of them are also able to produce toxic compounds for humans and animals. The mycotoxins produced by… Expand
Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese
Lactobacillus amylovorus DSM 19280 is an antifungal strain that is inhibitory to a range of fungi including Penicillium expansum, Penicillium roqueforti, Aspergillus niger, Aspergillus fumigatus and… Expand