Production of reuterin in a fermented milk product by Lactobacillus reuteri: Inhibition of pathogens, spoilage microorganisms, and lactic acid bacteria

Journal of Dairy Science

Volumn 100, Issue 6, 2017, Pages 4258-4268

  Ortiz Rivera, Y ^a   Sanchez Vega R ^a   Gutierrez Mendez N ^b   Leon Felix J ^c   Acosta Muniz C ^a   Sepulveda, D R ^a  

^a CENTRO DE INVESTIGACIÓN EN MATERIALES AVANZADOS   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^c CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

biopreservation; fermented milk product; Lactobacillus reuteri; reuterin

Indexed keywords

3-HYDROXYPROPIONALDEHYDE; GLYCERALDEHYDE; LACTIC ACID; PROPANE;

ANALOGS AND DERIVATIVES; ANIMAL; DRUG EFFECTS; ESCHERICHIA COLI; FERMENTED MILK PRODUCT; FOOD STORAGE; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS REUTERI; METABOLISM; MICROBIOLOGY; PENICILLIUM; PROCEDURES; REFRIGERATION; SALMONELLA ENTERICA; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS THERMOPHILUS;

ANIMALS; CULTURED MILK PRODUCTS; ESCHERICHIA COLI; FOOD STORAGE; GLYCERALDEHYDE; LACTIC ACID; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS REUTERI; PENICILLIUM; PROPANE; REFRIGERATION; SALMONELLA ENTERICA; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS THERMOPHILUS;

EID: 85016029395     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2016-11534     Document Type: Article

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