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

• Schnürer, Johan

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Magnusson, Jesper

  • 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