Antifungal mechanism of Lactiplantibacillus plantarum P10 against Aspergillus niger and its in-situ biopreservative application in Chinese steamed bread

•L. plantarum P10 shows inhibitory activity against food spoilage microorganism.•Antifungal mechanism of P10 was elucidated from the levels of spores and mycelium.•Promising bio-preservation effect of P10 was evidenced in Chinese steamed bread.•This study could provide scientific basis for P10 as st...

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Veröffentlicht in:	Food chemistry 2024-08, Vol.449, p.139181, Article 139181
Hauptverfasser:	Ma, Mengge, Li, Ao, Feng, Jin, Wang, Zhixin, Jia, Yingmin, Ma, Xinying, Ning, Yawei
Format:	Artikel
Sprache:	eng
Schlagworte:	Antifungal Agents - chemistry Antifungal Agents - pharmacology Antifungal mechanism Aspergillus niger - drug effects Bread - analysis Bread - microbiology Cell membrane China Food Preservation - instrumentation Food Preservation - methods Mycelia Preservation Spores Steamed bread
Online-Zugang:	Volltext
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Zusammenfassung:	•L. plantarum P10 shows inhibitory activity against food spoilage microorganism.•Antifungal mechanism of P10 was elucidated from the levels of spores and mycelium.•Promising bio-preservation effect of P10 was evidenced in Chinese steamed bread.•This study could provide scientific basis for P10 as starter in food preservation.
ISSN:	0308-8146 1873-7072 1873-7072
DOI:	10.1016/j.foodchem.2024.139181