Development of antifungal ingredients for dairy products: From in vitro screening to pilot scale application
Lucille Garnier(Université de Bretagne Occidentale), Florence Valence(Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement), Audrey Pawtowski(Université de Bretagne Occidentale), Emmanuel Coton(Université de Bretagne Occidentale), Sébastien Lê(Institut Agro Rennes-Angers), Anne Thierry(Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement), Nicolas Pinon(Institut Agro Rennes-Angers), Jérôme Mounier(Université de Bretagne Occidentale), Bénédicte Camier(Institut Agro Rennes-Angers), Gilles Garric(Institut Agro Rennes-Angers), Manon Chatel(Institut Agro Rennes-Angers)
Cited by 62
Related Papers
Antifungal Microbial Agents for Food Biopreservation—A Review
|Microorganisms|2017|336
Diversity and Control of Spoilage Fungi in Dairy Products: An Update
|Microorganisms|2017|289
Microbial Interactions within a Cheese Microbial Community
|Applied and Environmental Microbiology|2007|254
Filamentous Fungi and Mycotoxins in Cheese: A Review
|Comprehensive Reviews in Food Science and Food Safety|2014|211
Microbial interactions in cheese: implications for cheese quality and safety
|Current Opinion in Biotechnology|2009|203