Characterization of antifungal organic acids produced by Lactobacillus harbinensis K.V9.3.1Np immobilized in gellan-xanthan beads during batch fermentation

Food Control

Volumn 36, Issue 1, 2013, Pages 205-211

  Belguesmia, Yanath ^a   Rabesona, Hanitra ^a   Mounier, Jérôme ^b   Pawtowsky, Audrey ^b   Le Blay, Gwenaëlle ^b,c   Barbier, Georges ^b   Haertlé, Thomas ^a   Chobert, Jean Marc ^a  

^a INRA   (France)

^b UNIVERSITÉ DE BREST   (France)

^c UNIVERSITÉ DE BRETAGNE OCCIDENTALE   (France)

Author keywords

Antifungal compounds; Batch fermentation; Hexanoic acid; Lactic acid bacteria; Lactobacillus harbinensis

Indexed keywords

EID: 84884325965     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.08.028     Document Type: Article

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