Contribution of volatiles to the antifungal effect of Lactobacillus paracasei in defined medium and yogurt

International Journal of Food Microbiology

Volumn 194, Issue , 2015, Pages 46-53

  Aunsbjerg, S D ^a   Honore A H ^a,b   Marcussen, J ^b   Ebrahimi, P ^a   Vogensen, F K ^a   Benfeldt, C ^b   Skov, T ^a   Knochel S ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DUPONT COMPANY   (United States)

Author keywords

Antifungal; Diacetyl; GC MS; Lactobacillus; Molds; Volatiles

Indexed keywords

2,3 BUTANEDIONE; ACETOIN; ALPHA ACETOLACTATE CARBOXYLYASE; CARBOXYLYASE; UNCLASSIFIED DRUG; YOGHURT; ANTIFUNGAL AGENT; CULTURE MEDIUM;

ACIDIFICATION; ANTIFUNGAL ACTIVITY; ARTICLE; BACTERIAL CELL; CONTROLLED STUDY; FERMENTATION; FUNGAL STRAIN; FUNGUS GROWTH; LACTOBACILLUS PARACASEI; MASS FRAGMENTOGRAPHY; METABOLOME; MILK; NONHUMAN; PENICILLIUM; CHEMISTRY; CULTURE MEDIUM; DRUG EFFECTS; FOOD CONTROL; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM; MICROBIOLOGY;

LACTOBACILLUS; LACTOBACILLUS PARACASEI;

ACETOIN; ANTIFUNGAL AGENTS; CULTURE MEDIA; DIACETYL; FOOD MICROBIOLOGY; LACTOBACILLUS; PENICILLIUM; YOGURT;

EID: 84911871145     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.11.007     Document Type: Article

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