Inhibitory Effect of Polypeptides Produced by <em>Brevibacillus brevis</em> on Ochratoxigenic Fungi in the Process of Pile-Fermentation of Post-Fermented Tea

Inhibitory Effect of Polypeptides Produced by <em>Brevibacillus brevis</em> on Ochratoxigenic Fungi in the Process of Pile-Fermentation of Post-Fermented Tea

Contamination by ochratoxigenic fungi and its prevention during the pile-fermentation of post-fermented tea have always been a concern. The present study aimed to elucidate the anti-fungal effect and mechanism of polypeptides produced by <i>B. brevis</i> DTM05 (isolated from post-ferment...

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Bibliographic Details
Main Authors: Zhenjun Zhao, Lingling Zhang, Yougen Lou, Yan Luo, Xianchun Hu, Xueli Pan, Huawei Wu, Jianjie Li, Huiling Mei, Xinghui Li
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
polypeptide
ochratoxigenic fungi
<i>Brevibacillus brevis</i>
anti-fungal
<i>A. carbonarius</i> H9
Online Access:https://www.mdpi.com/2304-8158/11/20/3243

Internet

https://www.mdpi.com/2304-8158/11/20/3243

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