Schnürer, Johan
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Research article2005Peer reviewed
Antifungal lactic acid bacteria as biopreservatives
Schnurer J, Magnusson J
Abstract
Food-borne fungi, both yeasts and moulds, cause serious spoilage of stored food. Moulds may also produce health-damaging mycotoxins, e.g. aflatoxins, trichothecenes, fumonisin, ochratoxin A and patulin. Consumer demands for minimally processed foods and reduced use of chemical preservatives have stimulated research on antifungal lactic acid bacteria as biopreservatives. Recently, a number of antifungal metabolites, e.g. cyclic dipeptides, phenyllactic acid, proleinaceous compounds, and 3-hydroxylated fatty acids have been isolated from lactic acid bacteria. This review summarizes these findings and suggests potential applications of antifungal lactic acid bacteria in the preservation of food and feeds
Published in
Trends in Food Science and Technology
2005, volume: 16, number: 1-3, pages: 70-78
Publisher: ELSEVIER SCIENCE LONDON
SLU Authors
Magnusson, Jesper
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
UKÄ Subject classification
Animal and Dairy Science
Veterinary Science
Food Science
Publication identifier
- DOI: https://doi.org/10.1016/j.tifs.2004.02.014
Permanent link to this page (URI)
https://res.slu.se/id/publ/5788