TABLE 3.

Inhibitory spectra of the water-soluble extracts from sourdough L. brevis AM7 (1.71 mg of peptide/ml), P. vulgaris cv. Pinto (5 mg of protein/ml), and a mixture of the two as determined by agar diffusion assays

Fungus	Source of isolation	Inhibitory activitya
		L. brevis AM7	P. vulgaris cv. Pinto	Mixture
Penicillium polonicum CBS 112490	Bread, Italy	+	+/−	+
Penicillium chrysogenum CBS 111214	Bread, England	−	+++	++
Penicillium paneum CBS 101032	Rye bread, Denmark	+	+++	++
Penicillium bialowiezense CBS 110102	Bread, Italy	−	++	+
Penicillium brevicompactum CBS 28997	Cake, Denmark	+++	++	+++
Penicillium albocoremium CBS 109582	Cake factory, Denmark	+/−	+	+
Penicillium chermesinum CBS 117279	Bakery plant, The Netherlands	++	+++	+++
Penicillium carneum CBS 112297	Rye bread, Denmark	+	++	+/++
Eurotium herbarioum CBS 117336	Chocolate cake, The Netherlands	+++	+++	++++
Eurotium rubrum CBS 150.92	Cake	+	++	+
Aspergillus parasiticus CBS 971.97	Indian sweets, India	+	+	+
Aspergillus versicolor CBS 117286	Wall in bakery, The Netherlands	−	−	−

^aInhibitory activity was scored as follows: −, no inhibition; +, very weak inhibition; ++, low inhibition with a little clear zone near the rim of the colony; +++, strong inhibition with a large clear zone near the rim of the colony; ++++, very strong inhibition with no growth near the rim of the colony.