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

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dc.Chemicals/CASFungicides, Industrial
dc.citedby32
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.affiliationsUniversiti Tenaga Nasional (UNITEN)
dc.contributor.authorMuhialdin B.J.en_US
dc.contributor.authorHassan Z.en_US
dc.contributor.authorSadon S.K.en_US
dc.date.accessioned2024-05-28T08:45:20Z
dc.date.available2024-05-28T08:45:20Z
dc.date.issued2011
dc.description.abstractIn 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 fungi for 23 to 40 d at 4 °C and 5 to 6 d at 20 and 30 °C in tomato puree, 19 to 29 d at 4 °C and 6 to 12 d at 20 and 30 °C in processed cheese, and 27 to 30 d at 4 °C and 12 to 24 d at 20 and 30 °C in commercial bread. The shelf life of bread with added LAB cells or their supernatants were longer than normal bread. This study demonstrates thatLactobacillus fermentumTe007,Pediococcus pentosaceusTe010,L. pentosusG004, andL. paracasiD5 either the cells or their supernatants could be used as biopreservative in bakery products and other processed foods. Practical Application: The heat stability nature of the antifungal compounds produced by the LAB isolates offers a promising application ofL. fermentumTe007,P. pentosaceusTe010,L. pentosusG004, andL. paracasiD5 as biopreservative in bakery products or other processed foods to replace or reduce the use of chemical preservatives.en_US
dc.description.natureFinalen_US
dc.identifier.CODENJFDSA
dc.identifier.doi10.1111/j.1750-3841.2011.02292.x
dc.identifier.epageM499
dc.identifier.issn221147
dc.identifier.issue7
dc.identifier.pmid21806613
dc.identifier.scopus2-s2.0-80053052536
dc.identifier.spageM493
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-80053052536&doi=10.1111%2fj.1750-3841.2011.02292.x&partnerID=40&md5=6eeb6f617fa8ee714f3fd1c58635feff
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/9405
dc.identifier.volume76
dc.languageEnglish
dc.language.isoen_USen_US
dc.relation.ispartofJournal of Food Science
dc.sourceScopus
dc.subjectAntifungalen_US
dc.subjectAspergillus nigeren_US
dc.subjectFood preservativesen_US
dc.subjectFood spoilageen_US
dc.subjectLactobacillien_US
dc.titleAntifungal Activity ofLactobacillus fermentumTe007,Pediococcus pentosaceusTe010,Lactobacillus pentosusG004, andL. paracasiD5 on Selected Foodsen_US
dc.title.alternativeJ. Food. Sci.en_US
dc.typeArticleen_US
dspace.entity.typePublication

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