Publications by authors named "Laura K F McNair"
FEMS Yeast Res
December 2018
Article Synopsis
- Researchers are focusing on new natural methods to prevent mold and yeast contamination in food, particularly dairy products.
- A study aimed at identifying antifungal peptides in sour cream led to the discovery of a new peptide (DMPIQAFLLY) produced by lactic acid bacteria, which can inhibit mold growth.
- The identified peptide, derived from casein, is produced in higher amounts during storage and shows effectiveness in slowing down the growth of the yeast species Debaryomyces hansenii, suggesting it plays a role in preserving dairy products.
