Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B
Article Abstract:
Results show that Lactobacillus plantarum strain 21B produces antifungal compounds phenyllactic acid and 4-hydroxy-phenyllactic acid with the former being the dominant component. Data indicate that phenyllactic acid inhibits growth in all the fungi tested.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 2000
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Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food
Article Abstract:
A traditional table olive was used and investigated as a vehicle for incorporating probiotic bacterial species at room temperature to develop new functional foods. The results showed that bifidobacteria and one strain of Lactobacillus rhamnosus (Lactobacillus GG) showed a good survival rate with a recovery of about 10(super 6)CFUg(super -1) after 30 days.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 2005
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In vitro and in vitro survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract
Article Abstract:
The ability of potentially probiotic strains of Lactobacillus plantarum and Lactobacillus paracasei to survive on artichokes for atleast 90 days is shown. It is concluded that artichokes are a suitable substrate for producing vegetables with selected bacterial strains that may ensure a regular consumption of probiotics in foods that are part of a daily diet.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 2006
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