Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B

Sourdough lactic acid bacteria were selected for antifungal activity by a conidial germination assay. The 10-fold-concentrated culture filtrate of Lactobacillus plantarum 21B grown in wheat flour hydrolysate almost completely inhibited Eurotium repens IBT18000, Eurotium rubrum FTDC3228, Penicillium...

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Hauptverfasser: Lavermicocca, Paola, Valerio, Francesca, Evidente, Antonio, Lazzaroni, Silvia, Corsetti, Aldo, Gobbetti, Marco
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology 2000
Schlagworte:
Food Microbiology
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC92262/
https://ncbi.nlm.nih.gov/pubmed/10966432
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