Lactobacillus amylovorus and Reduced Fungal Growth

• Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products.

  • 2011-04
  • International Journal of Food Microbiology 146(3)
  • • L. Ryan
    • E. Zannini
    • F. Dal Bello
    • A. Pawłowska
    • P. Koehler
    • E. Arendt

  • PubMed: 21429613
  • DOI: 10.1016/j.ijfoodmicro.2011.02.036

  1 Insight on

  • Reduced Fungal Growth

  • Low evidence
  • Highly Cited

  Lactobacillus amylovorus DSM19280 has been shown to produce a wide spectrum of antifungal compounds active against common bread spoilage fungi.

  Effect

  Beneficial

  Effect size

  Large