Characterization of the antifungal activity of Lactobacillus harbinensis K.V9.3.1Np and Lactobacillus rhamnosus K.C8.3.1I in yogurt

Food Microbiology

Volumn 45, Issue PA, 2015, Pages 10-17

  Delavenne, Emilie ^a   Cliquet, Sophie ^a   Trunet, Clément ^a   Barbier, Georges ^a   Mounier, JérÔme ^a   Le Blay, Gwenaëlle ^a,b  

^a UNIVERSITÉ DE BREST   (France)

^b Centre National de la Recherche Scientifique   (France)

Author keywords

Antifungal activity; Bioprotective culture; Lactobacillus harbinensis

Indexed keywords

LACTOBACILLUS HARBINENSIS; LACTOBACILLUS RHAMNOSUS;

ANTIFUNGAL AGENT; SUCROSE; YOGHURT;

ANTIBIOSIS; BACTERIAL COUNT; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; LACTOBACILLUS RHAMNOSUS; METABOLISM; MICROBIOLOGY; PHYSIOLOGY; YARROWIA;

ANTIBIOSIS; ANTIFUNGAL AGENTS; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; LACTOBACILLUS; LACTOBACILLUS RHAMNOSUS; SUCROSE; YARROWIA; YOGURT;

EID: 84915747751     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.04.017     Document Type: Article

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