Whey-derived free fatty acids suppress the germination of Candida albicans in vitro

FEMS Yeast Research

Volumn 7, Issue 2, 2007, Pages 276-285

  Clément, Martin ^a   Tremblay, Jessy ^a   Lange, Michel ^b,c   Thibodeau, Jacques ^a   Belhumeur, Pierre ^a  

^a UNIVERSITÉ DE MONTRÉAL   (Canada)

^b INSTITUTE FOR RESEARCH IN IMMUNOLOGY AND CANCER   (Canada)

^c Agropur cooperative Canada   (Canada)

Author keywords

Antifungal; Candida albicans; Free fatty acids; Hyphae; Unsaturated fatty acids; Whey

Indexed keywords

ARACHIDONIC ACID; FATTY ACID; LAURIC ACID; LINOLEIC ACID;

ARTICLE; CANDIDA ALBICANS; CELL STRUCTURE; CHEESE; CHEESEMAKING; ENZYME ACTIVITY; GERMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; WHEY;

ANIMALS; ANTIFUNGAL AGENTS; ARACHIDONIC ACID; CANDIDA ALBICANS; CATTLE; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CULTURE MEDIA; FATTY ACIDS, NONESTERIFIED; FLAVONOIDS; HYPHAE; LAURIC ACIDS; LINOLEIC ACID;

BOVINAE; CANDIDA ALBICANS;

EID: 33846988264     PISSN: 15671356     EISSN: 15671364     Source Type: Journal    
DOI: 10.1111/j.1567-1364.2006.00166.x     Document Type: Article

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