Competitive Exclusion Is a Major Bioprotective Mechanism of Lactobacilli against Fungal Spoilage in Fermented Milk Products

A prominent feature of lactic acid bacteria (LAB) is their ability to inhibit growth of spoilage organisms in food, but hitherto research efforts to establish the mechanisms underlying bioactivity focused on the production of antimicrobial compounds by LAB. We show, in this study, that competitive e...

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Bibliografiske detaljer
Udgivet i:Appl Environ Microbiol
Main Authors: Siedler, Solvej, Rau, Martin Holm, Bidstrup, Susanne, Vento, Justin M., Aunsbjerg, Stina Dissing, Bosma, Elleke F., McNair, Laura M., Beisel, Chase L., Neves, Ana Rute
Format: Artigo
Sprog:Inglês
Udgivet: American Society for Microbiology 2020
Fag:
Food Microbiology
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7082583/
https://ncbi.nlm.nih.gov/pubmed/32005739
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02312-19
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