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

• Main Authors: Muhialdin B.J., Hassan Z., Sadon S.K.
• Other Authors: 38561945700
• Format: Article
• Published: 2023
• Subjects: Antifungal; Aspergillus niger; Food preservatives; Food spoilage; Lactobacilli; Aspergillus; Bread; Cheese; Fermentation; Food Preservation; Fruit; Fungicides, Industrial; Lactobacillus; Lactobacillus fermentum; Lycopersicon esculentum; Malaysia; Pediococcus; Bacteria (microorganisms); Fungi; fungicide; article; bread; cheese; drug effect; fermentation; food preservation; fruit; growth, development and aging; metabolism; methodology; microbiology; tomato

In 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 f...