article Open AccessTop 10% cited
Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties
Food Control · 2008 · Vol. 20(2) · pp. 144–148
Carla Luciana Gerez(Consejo Nacional de Investigaciones Científicas y Técnicas)María Inés Torino(Consejo Nacional de Investigaciones Científicas y Técnicas)G. Rollán(Consejo Nacional de Investigaciones Científicas y Técnicas)Graciela Font de Valdez✉(Consejo Nacional de Investigaciones Científicas y Técnicas)
Food composition and propertiesProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyLactobacillus brevisFood scienceFood spoilageLactic acidLactobacillus reuteriLactobacillus plantarumFermentationPenicilliumLactobacillusChemistry
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References
Broad and complex antifungal activity among environmental isolates of lactic acid bacteria
FEMS Microbiology Letters · 2003 · 450 citations
Neurobiological effects of intraventricular propionic acid in rats: Possible role of short chain fatty acids on the pathogenesis and characteristics of autism spectrum disorders
Behavioural Brain Research · 2006 · 487 citations
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