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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Shranjeno v:
Bibliografske podrobnosti
izdano v: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
Jezik:Inglês
Izdano: American Society for Microbiology 2020
Teme:
Food Microbiology
Online dostop: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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