Journal ArticleDOI
Moulds in food spoilage
TLDR
It is concluded that optimization of the prevention and control of moulds in foods must be based on knowledge of the associated funga, which has been described for the following foods.About:
This article is published in International Journal of Food Microbiology.The article was published on 1996-11-01. It has received 407 citations till now. The article focuses on the topics: Food spoilage & Food microbiology.read more
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Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials
Richard A. Holley,Dhaval Patel +1 more
TL;DR: The potential value of natural antimicrobial agents from plants as secondary preservatives is considered as well as the effectiveness and use of similar aromatic and phenolic compounds in wood smoke for the safe extension of perishable food shelf-life.
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Food spoilage--interactions between food spoilage bacteria.
Lone Gram,Lars Ravn,Maria Rasch,Jesper Bartholin Bruhn,Allan Beck Christensen,Michael Givskov +5 more
TL;DR: The widespread occurrence of N-acyl homoserine lactones (AHL) in stored and spoiling fresh foods is reported for the first time and the potential implications for spoilage and food preservation are discussed.
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Antifungal lactic acid bacteria as biopreservatives
Johan Schnürer,Jesper Magnusson +1 more
TL;DR: A review summarizes the findings and suggests potential applications of antifungal lactic acid bacteria in the preservation of food and feeds.
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Mycotoxin contamination of the feed supply chain: Implications for animal productivity and feed security
TL;DR: It is concluded that mycotoxins constitute a significant problem for the animal feed industry and an ongoing risk to feed supply security.
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Lactobacillus coryniformis subsp. coryniformis strain Si3 produces a broad-spectrum proteinaceous antifungal compound.
Jesper Magnusson,Johan Schnürer +1 more
TL;DR: The antifungal activity was stable during heat treatment and was retained even after autoclaving at 121°C for 15 min, and the activity was irreversibly lost after treatment with proteolytic enzymes (proteinase K, trypsin, and pepsin).
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