Saccharomyces cerevisiae and Reduced Microbial Spoilage

• Lactic Acid Bacteria for Fungal Control and Shelf-Life Extension in Fresh Pasta: Mechanistic Insights and Clean-Label Strategies.

  • 2026-01-22
  • Review
  • Molecules (Basel, Switzerland) 31(2)
  • • Noor Sehar
    • Roberta Pino
    • Michele Pellegrino
    • Monica Rosa Loizzo

  • PubMed: 41599436
  • DOI: 10.3390/molecules31020389

  3 Insights on

  • Reduced Microbial Spoilage

  • Low evidence

  LAB-mediated biopreservation emerges as a sustainable, clean-label approach for extending the shelf life and safety of fresh pasta

  Effect

  Beneficial

  Effect size

  Moderate

• Competitive Exclusion Is a Major Bioprotective Mechanism of Lactobacilli against Fungal Spoilage in Fermented Milk Products.

  • 2020-03-18
  • Applied and environmental microbiology 86(7)
  • • Solvej Siedler
    • Martin Holm Rau
    • Susanne Bidstrup
    • Justin M Vento
    • Stina Dissing Aunsbjerg
    • Elleke F Bosma
    • Laura M McNair
    • Chase L Beisel
    • Ana Rute Neves

  • PubMed: 32005739
  • DOI: 10.1128/aem.02312-19

  1 Insight on

  • Reduced Microbial Spoilage

  • Low evidence
  • Rigorous Journal

  competitive exclusion through ion depletion is herein reported as a novel mechanism in LAB to delay the growth of spoilage contaminants in dairy products

  Effect

  Beneficial

  Effect size

  Moderate