Schnürer, Johan
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
Forskningsartikel2005Vetenskapligt granskad
Antifungal lactic acid bacteria as biopreservatives
Schnurer J, Magnusson J
Sammanfattning
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
Publicerad i
Trends in Food Science and Technology
2005, volym: 16, nummer: 1-3, sidor: 70-78
Utgivare: ELSEVIER SCIENCE LONDON
SLU författare
Magnusson, Jesper
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
UKÄ forskningsämne
Husdjursvetenskap
Veterinärmedicin
Livsmedelsvetenskap
Publikationens identifierare
- DOI: https://doi.org/10.1016/j.tifs.2004.02.014
Permanent länk till denna sida (URI)
https://res.slu.se/id/publ/5788