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Assessment of the antifungal efficacy of whey fermentate alone or in combination with citrus extract to control Aspergillus flavus mold in semi-moist pet food for dogs
Frontiers in Microbiology,
2023
DOI:10.3389/fmicb.2023.1188834
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The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: Antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.
Food Chemistry: X,
2022
DOI:10.1016/j.fochx.2021.100193
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Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization
Future Foods,
2022
DOI:10.1016/j.fufo.2022.100123
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[4]
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The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: Antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.
Food Chemistry: X,
2022
DOI:10.1016/j.fochx.2021.100193
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A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies
Foods,
2022
DOI:10.3390/foods11030319
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[6]
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Inhibitory Capacity of Chitosan Films Containing Lactic Acid Bacteria Cell-Free Supernatants against Colletotrichum gloeosporioides
Food and Bioprocess Technology,
2022
DOI:10.1007/s11947-022-02808-1
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[7]
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Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization
Future Foods,
2022
DOI:10.1016/j.fufo.2022.100123
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[8]
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Antifungal Activity of Peptides Derived From Iranian Traditional Kefir
International Journal of Enteric Pathogens,
2021
DOI:10.34172/ijep.2021.20
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[9]
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An in-vitro assessment of antifungal and antibacterial activity of cow, camel, ewe, and goat milk kefir and probiotic yogurt
Journal of Food Measurement and Characterization,
2021
DOI:10.1007/s11694-020-00645-4
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[10]
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Antifungal and antimycotoxigenic activity of hydrolyzed goat whey on Penicillium spp: An application as biopreservation agent in pita bread
LWT,
2020
DOI:10.1016/j.lwt.2019.108717
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[11]
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Inhibitory effect of kefir on Aspergillus growth and mycotoxin production
Euro-Mediterranean Journal for Environmental Integration,
2020
DOI:10.1007/s41207-020-0141-x
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[12]
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Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk
International Journal of Microbiology,
2020
DOI:10.1155/2020/7019286
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[13]
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Potentiality of yeasts obtained as beer fermentation residue to be used as probiotics
LWT,
2019
DOI:10.1016/j.lwt.2019.108251
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[14]
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Biocontrol of Aspergillus flavus in Ensiled Sorghum by Water Kefir Microorganisms
Microorganisms,
2019
DOI:10.3390/microorganisms7080253
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Comparative in vitro efficacy of kefir produced from camel, goat, ewe and cow milk on Haemonchus contortus
Journal of Helminthology,
2018
DOI:10.1017/S0022149X18000378
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Evaluation of biological and antimicrobial properties of freeze-dried whey fermented by different strains of Lactobacillus plantarum
Food & Function,
2018
DOI:10.1039/C8FO00535D
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[17]
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Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas
International Journal of Food Microbiology,
2016
DOI:10.1016/j.ijfoodmicro.2016.06.038
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[18]
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Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed
Advances in Microbiology,
2016
DOI:10.4236/aim.2016.69064
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