Cell-free supernatants obtained from fermentation of cheese whey hydrolyzates and phenylpyruvic acid by Lactobacillus plantarum as a source of antimicrobial compounds, bacteriocins, and natural aromas

Applied Biochemistry and Biotechnology

Volumn 171, Issue 4, 2013, Pages 1042-1060

  Rodríguez Pazo, Noelia ^a,b   Vázquez Araújo, Laura ^a,b   Pérez Rodríguez, Noelia ^a,b   Cortés Diéguez, Sandra ^a,b   Domínguez, José Manuel ^a,b  

^a Agro Food Biotechnology Laboratory   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Cheese whey; Lactobacillus plantarum; Phenyllactic acid; Phenylpyruvic acid

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL COMPOUNDS; BIOSYNTHETIC PRECURSORS; CHEESE WHEY; FED-BATCH FERMENTATION; LACTOBACILLUS PLANTARUM; LISTERIA MONOCYTOGENES; PHENYLPYRUVIC ACIDS;

AMINO ACIDS; BIOCHEMISTRY; BIOSYNTHESIS; COMMERCE; FERMENTATION; KETONES; MICROORGANISMS; ODORS; SALMONELLA;

BACILLI;

BACTERIOCIN; PHENYLPYRUVIC ACID;

ANTIMICROBIAL ACTIVITY; ARTICLE; BIOSYNTHESIS; CARNOBACTERIUM MALTAROMATICUM; CHEESE; FED BATCH FERMENTATION; LACTOBACILLUS PLANTARUM; LISTERIA MONOCYTOGENES; NONHUMAN; PSEUDOMONAS AERUGINOSA; SALMONELLA ENTERICA; STAPHYLOCOCCUS AUREUS; WHEY;

CARNOBACTERIUM MALTAROMATICUM; LACTOBACILLUS PLANTARUM; LISTERIA MONOCYTOGENES; PSEUDOMONAS AERUGINOSA; SALMONELLA ENTERICA; STAPHYLOCOCCUS AUREUS;

ANTI-INFECTIVE AGENTS; BACTERIOCINS; CHEESE; FERMENTATION; LACTOBACILLUS PLANTARUM; PHENYLPYRUVIC ACIDS;

EID: 84885185026     PISSN: 02732289     EISSN: 15590291     Source Type: Journal    
DOI: 10.1007/s12010-013-0408-7     Document Type: Article

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