Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products.

@article{Valerio2009AntifungalAO,
  title={Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products.},
  author={Francesca Valerio and Mara Favilla and Palmira De Bellis and Angelo Sisto and Silvia de Candia and Paola Lavermicocca},
  journal={Systematic and applied microbiology},
  year={2009},
  volume={32 6},
  pages={438-48}
}
Thirty samples of Italian durum wheat semolina and whole durum wheat semolina, generally used for the production of Southern Italy's traditional breads, were subjected to microbiological analysis in order to explore their lactic acid bacteria (LAB) diversity and to find strains with antifungal activity. A total of 125 presumptive LAB isolates (Gram-positive… CONTINUE READING