Control of Food Spoilage Molds Using Lactobacillus Bacteriocins

Control of food spoilage fungi by ethanol

This review discusses the effects of ethanol on the inhibition of growth and germination of fungi and on the inactivation of fungal spores. After a brief survey on the impact of spoilage fungi on the economy and food quality, the major applications of ethanol in controlling fruit decay and extending the shelf-life of food products are reviewed. Many parameters including minimum inhibitory conce...

Moulds in food spoilage.

There is an increasing knowledge and understanding of the role played by moulds in food spoilage. Especially the discovery of mycotoxin production in foods has highlighted the importance of moulds in food quality. It is, however, only within the last 5-10 years that major progresses have been made towards the prevention of spoilage caused by moulds. This is due to recent international agreement...

Spoilage and Preservation of Food

Exploratory Tests of Crude Bacteriocins from Autochthonous Lactic Acid Bacteria against Food-Borne Pathogens and Spoilage Bacteria

The aim of the present work was to test in vitro inhibition of food pathogens and spoilage bacteria by crude bacteriocins from autochthonous lactic acid bacteria. Thirty autochthonous lactic acid bacteria isolated previously, belonging to the genera: Lactobacillus, Carnobacterium, Lactococcus,Vagococcus,Streptococcus, and Pediococcus, have been screened by an agar spot test and a well diffusion...

The Ecology of Fungal Food Spoilage

Food is not commonly regarded as an ecosystem, perhaps on the basis that it is not a ‘‘natural’’ system. Nevertheless an ecosystem it is and an important one, because food plants and the fungi that colonise their fruiting parts (seeds and fruit) have been co-evolving for millennia. The seed and nut caches of rodents have provided a niche for the development of storage fungi. Fallen fruit, as th...