Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese

Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life

“…activity against environmental moulds. This delay of mould growth is likely associated with the presence of organic acids (Lynch et al, 2014). The TTA values between these in the sourdough breads were similar (Table 3).…”

“…In the present research, the known antifungal activity of L. amylovorus DSM19280 was investigated to prevent mould in 100 % quinoa sourdough breads. This strain has already proven to be active against a range of different moulds occurring in food (Belz et al, 2012;Lynch et al, 2014;Ryan et al, 2011;. Fig.…”

“…Apart from lactic acid, Ryan et al (2011) identified 15 antifungal compounds andLynch et al (2014) quantified six including three further compounds present in the MRS cell free supernatants of L. amylovorus DSM19280. The minimal inhibition concentration (MIC) vary appreciably between those compounds and fungi tested ranging from 0.1 mg/mL up to 200 mg/mL (Aziz et al, 1998;Broberg et al, 2007;Ryan et al, 2011).…”

“…Nevertheless, this increase amounted only to about 6 % making it rather negligible. Amongst other aspects, the influence of sourdough to either decrease or increase the specific volume of bread has been described as straindependent (Katina et al, 2006).…”

The Prevalence and Control of Spoilage Mold and Yeast in Cheese

“…C. herbarum, P. caseifulvum과 P. commune와 같은 부패 미생물 은 2차 스타터인 P. camemberti, G. candidum의 생존에 민감하 였다 (Decker and Nielsen, 2005). 또한, 유산균 및 기타 박테리아 와 그 대사산물은 곰팡이의 성장 및 곰팡이독소 생산을 방지하는 식 품에 사용되는 천연 생물학적 조절제로서 큰 가능성을 가지고 있다 (Schillinger and Villarreal, 2010;Lynch et al, 2014). …”