title: Antifungal activity of lactobacilli isolated from salami.
abstract: Sixty-five strains of lactobacilli isolated from salami were tested for their antifungal activity in early and late phases of growth. Ten strains showed inhibitory activity in the early phase of growth towards moulds such as Aspergillus and Penicillium. The active compounds identified were phenyl-lactate and hydroxy-phenyl-lactate. All strains tested had activity in the late phase, after autolysis. The compounds released were peptidic and showed antifungal activity.
authors: Dipartimento di Scienze degli Alimenti, Università di Bologna, Reggio Emilia, Italy. fabio.coloretti@unibo.it
authors: Fabio
authors: F
authors: Coloretti
authors: Simone
authors: S
authors: Carri
authors: Emanuele
authors: E
authors: Armaforte
authors: Cristiana
authors: C
authors: Chiavari
authors: Luigi
authors: L
authors: Grazia
authors: Carlo
authors: C
authors: Zambonelli
mesh_terms: D000935:Antifungal Agents / Q000737:chemistry / Q000494:pharmacology*; D001230:Aspergillus / Q000187:drug effects; D005516:Food Microbiology; D005658:Fungi / Q000187:drug effects*; D007773:Lactates / Q000737:chemistry / Q000494:pharmacology; D007778:Lactobacillus / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism*; D008461:Meat Products / Q000382:microbiology*; D010407:Penicillium / Q000187:drug effects; D013997:Time Factors
chemical_list: D000935:Antifungal Agents; D007773:Lactates