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Appl Microbiol Biotechnol

Title:		Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1
Author(s):		Corsetti A; Gobbetti M; Rossi J; Damiani P;
Address:		"Institute of Dairy Microbiology, Agricultural Faculty of Perugia, Italy"
Journal Title:		Appl Microbiol Biotechnol
Year:		1998
Volume:		50
Issue:		2
Page Number:		253 - 256
DOI:		10.1007/s002530051285
ISSN/ISBN:		0175-7598 (Print) 0175-7598 (Linking)
Abstract:		"Sourdough lactic acid bacteria, cultivated in wheat flour hydrolysate, produced antimould compounds. The antimould activity varied greatly among the strains and was mainly detected within obligately heterofermentative Lactobacillus spp. Among these, Lb. sanfrancisco CB1 had the largest spectrum. It inhibited moulds related to bread spoilage such as Fusarium, Penicillium, Aspergillus and Monilia. A mixture of acetic, caproic, formic, propionic, butyric and n-valeric acids, acting in a synergistic way, was responsible for the antimould activity. Caproic acid played a key role in inhibiting mould growth"
Keywords:		"Antifungal Agents/*metabolism/*pharmacology Culture Media Drug Synergism Fatty Acids, Volatile/*metabolism/*pharmacology Flour Hydrogen-Ion Concentration Lactobacillus/growth & development/*metabolism Mitosporic Fungi/drug effects/*growth & development Te;"
Notes:		"MedlineCorsetti, A Gobbetti, M Rossi, J Damiani, P eng Germany 1998/10/09 Appl Microbiol Biotechnol. 1998 Aug; 50(2):253-6. doi: 10.1007/s002530051285"