Development of antifungal ingredients for dairy products: From in vitro screening to pilot scale application.
Garnier L, Mounier J, Lê S, Pawtowski A, Pinon N, Camier B, Chatel M, Garric G, Thierry A, Coton E, Valence F.
Garnier L, et al.
Food Microbiol. 2019 Aug;81:97-107. doi: 10.1016/j.fm.2018.11.003. Epub 2018 Nov 14.
Food Microbiol. 2019.
PMID: 30910092
The most active fermentates were obtained from Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus casei/paracasei and Lactobacillus plantarum among the tested LAB, Propionibacterium jensenii among propionibacteria, and Mucor lanceolatus among the tested fungi. ... …
The most active fermentates were obtained from Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus casei/paracasei and Lactobacillus …