Table 3.

Inhibitory spectra of water/salt-soluble extracts of sourdoughs or dough fermented with Lactobacillus plantarum 1A7 (S1A7), Wickerhamomyces anomalus LCF1695 (D1695), or a combination of strains 1A7 and 1695 (S1A7-1695) (30% [vol/vol] on PDA)

Fungal strain	Source, country of isolation	Inhibitory activity (%)a
		S1A7	D1695	S1A7-1695
Penicillium roqueforti DPPMAF1	Bread, Italy	42.6 ± 1.2b	47.2 ± 0.8a	45.6 ± 1.0a
Penicillium polonicum CBS 112490	Bread, Italy	56.6 ± 1.5c	61.5 ± 1.1a	58.5 ± 0.5b
Penicillium chrysogenum CBS 111214	Bread, England	23.6 ± 0.4c	26.3 ± 0.5b	34.2 ± 1.1a
Penicillium paneum CBS 101032	Rye bread, Denmark	43.9 ± 0.6c	59.7 ± 0.5a	47.6 ± 0.9b
Penicillium albocoremium CBS 109582	Cake factory, Denmark	4.3 ± 0.3c	10.8 ± 0.4b	13.9 ± 0.5a
Penicillium chermesinum CBS 117279	Bakery plant, Netherlands	43.6 ± 0.7b	56.3 ± 1.1a	43.6 ± 0.9b
Eurotium herbariorum CBS 117336	Chocolate cake, Netherlands	7.7 ± 0.5c	46.1 ± 0.5a	23.2 ± 0.6b
Eurotium rubrum CBS 150.92	Cake	18.4 ± 0.3a	10.5 ± 0.6c	15.3 ± 0.6b
Aspergillus parasiticus CBS 971.97	Indian sweets, India	58.2 ± 0.7	58.5 ± 0.3	58.3 ± 0.9
Penicillium carneum CBS 112297	Rye bread, Denmark	45.6 ± 0.6c	59.6 ± 0.8a	48.3 ± 0.9b
Aspergillus versicolor CBS 117286	Wall in bakery, Netherlands	5.3 ± 0.4c	12.3 ± 0.5b	14.8 ± 0.5a
Penicillum bialowiezense CBS	Bread, Italy	9.5 ± 0.6a	4.7 ± 0.6b	8.7 ± 0.4a

^aInhibitory activity was determined by hyphal radial growth rates of fungi (36) after 8 days of incubation at 25°C. The percentage of growth inhibition was calculated from mean values as follows: % inhibition = [(mycelial growth under control conditions − mycelial growth in the presence of water/salt-soluble extract)/mycelial growth under control conditions] × 100. Data are means and standard deviations for at least four measurements of a growing colony. Means within a row with different superscript letters are significantly different (P < 0.05).