Long-term fungal inhibitory activity of water-soluble extracts of Phaseolus vulgaris cv. Pinto and sourdough lactic acid bacteria during bread storage.

@article{Coda2008LongtermFI,
  title={Long-term fungal inhibitory activity of water-soluble extracts of Phaseolus vulgaris cv. Pinto and sourdough lactic acid bacteria during bread storage.},
  author={Rossana Coda and Carlo Giuseppe Rizzello and Franco Nigro and Maria De Angelis and Philip Arnault and Marco Gobbetti},
  journal={Applied and environmental microbiology},
  year={2008},
  volume={74 23},
  pages={7391-8}
}
The antifungal activity of proteinaceous compounds from different food matrices was investigated. In initial experiments, water-soluble extracts of wheat sourdoughs, cheeses, and vegetables were screened by agar diffusion assays with Penicillium roqueforti DPPMAF1 as the indicator fungus. Water-soluble extracts of sourdough fermented with Lactobacillus brevis AM7 and Phaseolus vulgaris cv. Pinto were selected for further study. The crude water-soluble extracts of L. brevis AM7 sourdough and P… CONTINUE READING