Related references
Note: Only part of the references are listed.Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate
Lorenzo C. Peyer et al.
FOOD CONTROL (2016)
Lactic acid bacteria against post-harvest moulds and ochratoxin A isolated from stored wheat
Nesrine Belkacem-Hanfi et al.
BIOLOGICAL CONTROL (2014)
Non-Botrytis grape-rotting fungi responsible for earthy and moldy off-flavors and mycotoxins
Sandrine Rousseaux et al.
FOOD MICROBIOLOGY (2014)
Broad-spectrum antifungal-producing lactic acid bacteria and their application in fruit models
Sarah Crowley et al.
FOLIA MICROBIOLOGICA (2013)
Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests
Anthoula A. Argyri et al.
FOOD MICROBIOLOGY (2013)
Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa
Petros A. Maragkoudakis et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Ochratoxin A and ochratoxigenic black Aspergillus species in Tunisian grapes cultivated in different geographic areas
Salma Lasram et al.
FOOD CONTROL (2012)
The microbial ecology of wine grape berries
A. Barata et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications
J. A. Reis et al.
FOOD ENGINEERING REVIEWS (2012)
Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area
Nicola Francesca et al.
ANNALS OF MICROBIOLOGY (2011)
Occurrence of fruit rot fungi (Aspergillus section Nigri) on some drying varieties of irrigated grapes
SU-LIN LEONG et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2010)
Inhibition of Penicillium nordicum in MRS medium by lactic acid bacteria isolated from foods
Ulrich Schillinger et al.
FOOD CONTROL (2010)
Lactic acid bacteria - Potential for control of mould growth and mycotoxins: A review
D. K. D. Dalie et al.
FOOD CONTROL (2010)
Purification of a new antifungal compound produced by Lactobacillus plantarum AF1 isolated from kimchi
E. J. Yang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread
C. L. Gerez et al.
JOURNAL OF FOOD PROTECTION (2010)
Characterization and application of an anti-Listeria bacteriocin produced by Pediococcus pentosaceus 05-10 isolated from Sichuan Pickle, a traditionally fermented vegetable product from China
Ying Huang et al.
FOOD CONTROL (2009)
Cell wall component and mycotoxin moieties involved in the binding of fumonisin B1 and B2 by lactic acid bacteria
V. Niderkorn et al.
JOURNAL OF APPLIED MICROBIOLOGY (2009)
In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains
Zhuang Guo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Detoxification of patulin and ochratoxin A, two abundant mycotoxins, by lactic acid bacteria
S. Fuchs et al.
FOOD AND CHEMICAL TOXICOLOGY (2008)
Lactobacillus hordei sp nov., a bacteriocinogenic strain isolated from malted barley
Susan Rouse et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2008)
Pediococcus pentosaceus NB-17 for probiotic use
Benjamas Jonganurakkun et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2008)
Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7
F. Dal Bello et al.
JOURNAL OF CEREAL SCIENCE (2007)
In vitro removal of ochratoxin a by wine lactic acid bacteria
Vincenzo Del Prete et al.
JOURNAL OF FOOD PROTECTION (2007)
Development of an enrichment medium to detect Dekkera/Brettanomyces bruxellensis, a spoilage wine yeast., on the surface of grape berries
Vincent Renouf et al.
MICROBIOLOGICAL RESEARCH (2007)
Ochratoxin A-producing fungi from grapes intended for liqueur wine production
C. Gomez et al.
FOOD MICROBIOLOGY (2006)
Aspergillus spp., distribution, population composition and ochratoxin A production in wine producing vineyards in Greece
S. E. Tjamos et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Black aspergilli and ochratoxin A in grapes in Italy
P. Battilani et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Mycotoxin-producing and other fungi isolated from grapes for wine production, with particular emphasis on ochratoxin A
R Serra et al.
RESEARCH IN MICROBIOLOGY (2005)
Probiotic and other functional microbes: from markets to mechanisms
M Saxelin et al.
CURRENT OPINION IN BIOTECHNOLOGY (2005)
A dynamic model that simulates the human upper gastrointestinal tract for the study of probiotics
I Mainville et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)
Understanding the microbial ecosystem on the grape berry surface through numeration and identification of yeast and bacteria
V Renouf et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2005)
Antifungal lactic acid bacteria as biopreservatives
J Schnurer et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2005)
Detection of antifungal properties in Lactobacillus paracasei subsp paracasei SM20, SM29, and SM63 and molecular typing of the strains
SM Schwenninger et al.
JOURNAL OF FOOD PROTECTION (2005)
Ochratoxin A in wines, musts and grape juices from Spain
N Bellí et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2004)
In vitro assessment of the upper gastrointestinal tolerance of potential probiotic dairy propionibacteria
Y Huang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Microbial diversity in ngari, hentak and tungtap, fermented fish products of North-East India
N Thapa et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2004)
Incubation time and water activity effects on ochratoxin A production by Aspergillus section Nigri strains isolated from grapes
N Belli et al.
LETTERS IN APPLIED MICROBIOLOGY (2004)
Inhibition of Bacillus cereus by strains of Lactobacillus and Lactococcus in milk
E Rossland et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Fermentation profile and optimization of green olive fermentation using Lactobacillus plantarum LPCO10 as a starter culture
MV Leal-Sánchez et al.
FOOD MICROBIOLOGY (2003)
What is the source of ochratoxin A in wine?
FJ Cabañes et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
Lactobacillus plantarum MiLAB 393 produces the antifungal cyclic dipeptides cyclo(L-Phe-L-Pro) and cyclo(L-Phe-trans-4-OH-L-Pro) and 3-phenyllactic acid
K Ström et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2002)
Probiotics: an overview of beneficial effects
AC Ouwehand et al.
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2002)
Effect of time and temperature of fermentation on the microflora of grape pomace
ML Silva et al.
BIOPROCESS ENGINEERING (2000)
Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B
P Lavermicocca et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2000)
Share Paper
