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PUBMED FOR HANDHELDS

Journal Abstract Search

391 related items for PubMed ID: 21729073

  • 1.
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  • 2. Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products.
    Valerio F, Favilla M, De Bellis P, Sisto A, de Candia S, Lavermicocca P.
    Syst Appl Microbiol; 2009 Sep; 32(6):438-48. PubMed ID: 19243908
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  • 3. Broad-spectrum antifungal-producing lactic acid bacteria and their application in fruit models.
    Crowley S, Mahony J, van Sinderen D.
    Folia Microbiol (Praha); 2013 Jul; 58(4):291-9. PubMed ID: 23160868
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  • 4. In vitro and in vivo evaluation of Weissella cibaria and Lactobacillus plantarum for their protective effect against cadmium and lead toxicities.
    Ojekunle O, Banwo K, Sanni AI.
    Lett Appl Microbiol; 2017 May; 64(5):379-385. PubMed ID: 28276067
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  • 6. Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products.
    Russo P, Arena MP, Fiocco D, Capozzi V, Drider D, Spano G.
    Int J Food Microbiol; 2017 Apr 17; 247():48-54. PubMed ID: 27240933
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  • 7. Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread.
    Axel C, Brosnan B, Zannini E, Furey A, Coffey A, Arendt EK.
    Int J Food Microbiol; 2016 Dec 19; 239():86-94. PubMed ID: 27236463
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  • 8. Inhibition of citrus fungal pathogens by using lactic acid bacteria.
    Gerez CL, Carbajo MS, Rollán G, Torres Leal G, Font de Valdez G.
    J Food Sci; 2010 Aug 01; 75(6):M354-9. PubMed ID: 20722936
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  • 10. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.
    Kostinek M, Specht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugua S, Dortu C, Thonart P, Taljaard L, Mengu M, Franz CM, Holzapfel WH.
    Int J Food Microbiol; 2007 Mar 20; 114(3):342-51. PubMed ID: 17188771
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  • 13. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life.
    Axel C, Röcker B, Brosnan B, Zannini E, Furey A, Coffey A, Arendt EK.
    Food Microbiol; 2015 May 20; 47():36-44. PubMed ID: 25583336
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  • 14. Antifungal effect of organic acids from lactic acid bacteria on Penicillium nordicum.
    Guimarães A, Venancio A, Abrunhosa L.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2018 Sep 20; 35(9):1803-1818. PubMed ID: 30016195
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  • 16. Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation.
    Valerio F, Lavermicocca P, Pascale M, Visconti A.
    FEMS Microbiol Lett; 2004 Apr 15; 233(2):289-95. PubMed ID: 15063498
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  • 18. Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread.
    Quattrini M, Liang N, Fortina MG, Xiang S, Curtis JM, Gänzle M.
    Int J Food Microbiol; 2019 Aug 02; 302():8-14. PubMed ID: 30220438
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  • 20. Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread.
    Dallagnol AM, Pescuma M, Rollán G, Torino MI, de Valdez GF.
    Appl Microbiol Biotechnol; 2015 May 02; 99(9):3839-49. PubMed ID: 25758954
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