Inhibitory Effect of Polypeptides Produced by Brevibacillus brevis on Ochratoxigenic Fungi in the Process of Pile-Fermentation of Post-Fermented Tea

Contamination by ochratoxigenic fungi and its prevention during the pile-fermentation of post-fermented tea have always been a concern. The present study aimed to elucidate the anti-fungal effect and mechanism of polypeptides produced by B. brevis DTM05 (isolated from post-fermented tea) on ochratox...

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Detalles Bibliográficos
Autores principales: Zhao, Zhenjun, Zhang, Lingling, Lou, Yougen, Luo, Yan, Hu, Xianchun, Pan, Xueli, Wu, Huawei, Li, Jianjie, Mei, Huiling, Li, Xinghui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9602194/
https://www.ncbi.nlm.nih.gov/pubmed/37430991
http://dx.doi.org/10.3390/foods11203243

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9602194/
https://www.ncbi.nlm.nih.gov/pubmed/37430991
http://dx.doi.org/10.3390/foods11203243

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