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

A prominent feature of lactic acid bacteria (LAB) is their ability to inhibit growth of spoilage organisms in food, but hitherto research efforts to establish the mechanisms underlying bioactivity focused on the production of antimicrobial compounds by LAB. We show, in this study, that competitive e...

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Detalles Bibliográficos
Autores principales: Siedler, Solvej, Rau, Martin Holm, Bidstrup, Susanne, Vento, Justin M., Aunsbjerg, Stina Dissing, Bosma, Elleke F., McNair, Laura M., Beisel, Chase L., Neves, Ana Rute
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2020
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7082583/
https://www.ncbi.nlm.nih.gov/pubmed/32005739
http://dx.doi.org/10.1128/AEM.02312-19

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7082583/
https://www.ncbi.nlm.nih.gov/pubmed/32005739
http://dx.doi.org/10.1128/AEM.02312-19

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