Publication:
Antifungal Activity ofLactobacillus fermentumTe007,Pediococcus pentosaceusTe010,Lactobacillus pentosusG004, andL. paracasiD5 on Selected Foods

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dc.citedby65
dc.contributor.authorMuhialdin B.J.en_US
dc.contributor.authorHassan Z.en_US
dc.contributor.authorSadon S.K.en_US
dc.contributor.authorid38561945700en_US
dc.contributor.authorid35583692100en_US
dc.contributor.authorid35590723900en_US
dc.date.accessioned2023-12-28T07:05:42Z
dc.date.available2023-12-28T07:05:42Z
dc.date.issued2011
dc.description.abstractIn the search for new preservatives from natural resources to replace or to reduce the use of chemical preservatives 4 strains of lactic acid bacteria (LAB) were selected to be evaluated for their antifungal activity on selected foods. The supernatants of the selected strains delayed the growth of fungi for 23 to 40 d at 4 �C and 5 to 6 d at 20 and 30 �C in tomato puree, 19 to 29 d at 4 �C and 6 to 12 d at 20 and 30 �C in processed cheese, and 27 to 30 d at 4 �C and 12 to 24 d at 20 and 30 �C in commercial bread. The shelf life of bread with added LAB cells or their supernatants were longer than normal bread. This study demonstrates thatLactobacillus fermentumTe007,Pediococcus pentosaceusTe010,L. pentosusG004, andL. paracasiD5 either the cells or their supernatants could be used as biopreservative in bakery products and other processed foods. Practical Application: The heat stability nature of the antifungal compounds produced by the LAB isolates offers a promising application ofL. fermentumTe007,P. pentosaceusTe010,L. pentosusG004, andL. paracasiD5 as biopreservative in bakery products or other processed foods to replace or reduce the use of chemical preservatives. � 2011 Institute of Food Technologists�.en_US
dc.description.natureFinalen_US
dc.identifier.doi10.1111/j.1750-3841.2011.02292.x
dc.identifier.epageM499
dc.identifier.issue7
dc.identifier.scopus2-s2.0-80053052536
dc.identifier.spageM493
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-80053052536&doi=10.1111%2fj.1750-3841.2011.02292.x&partnerID=40&md5=6eeb6f617fa8ee714f3fd1c58635feff
dc.identifier.urihttps://irepository.uniten.edu.my/handle/123456789/29576
dc.identifier.volume76
dc.pagecount6
dc.sourceScopus
dc.sourcetitleJournal of Food Science
dc.subjectAntifungal
dc.subjectAspergillus niger
dc.subjectFood preservatives
dc.subjectFood spoilage
dc.subjectLactobacilli
dc.subjectAspergillus
dc.subjectBread
dc.subjectCheese
dc.subjectFermentation
dc.subjectFood Preservation
dc.subjectFruit
dc.subjectFungicides, Industrial
dc.subjectLactobacillus
dc.subjectLactobacillus fermentum
dc.subjectLycopersicon esculentum
dc.subjectMalaysia
dc.subjectPediococcus
dc.subjectAspergillus niger
dc.subjectBacteria (microorganisms)
dc.subjectFungi
dc.subjectLactobacillus
dc.subjectLycopersicon esculentum
dc.subjectPediococcus
dc.subjectfungicide
dc.subjectarticle
dc.subjectAspergillus
dc.subjectbread
dc.subjectcheese
dc.subjectdrug effect
dc.subjectfermentation
dc.subjectfood preservation
dc.subjectfruit
dc.subjectgrowth, development and aging
dc.subjectLactobacillus
dc.subjectLactobacillus fermentum
dc.subjectMalaysia
dc.subjectmetabolism
dc.subjectmethodology
dc.subjectmicrobiology
dc.subjectPediococcus
dc.subjecttomato
dc.titleAntifungal Activity ofLactobacillus fermentumTe007,Pediococcus pentosaceusTe010,Lactobacillus pentosusG004, andL. paracasiD5 on Selected Foodsen_US
dc.typeArticleen_US
dspace.entity.typePublication
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