Bioprotective mechanisms of lactic acid bacteria against fungal spoilage of food

Current Opinion in Biotechnology

Volumn 56, Issue , 2019, Pages 138-146

  Siedler, Solvej ^a   Balti, Rafik ^b   Neves, Ana Rute ^a  

^a CHR HANSEN A S   (Denmark)

^b University of Jendouba   (Tunisia)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; LABORATORIES; LACTIC ACID;

ANTI-FUNGAL; BIOPROTECTION; CHEMICAL PRESERVATIVES; FUTURE TRENDS; LACTIC ACID BACTERIA; NATURAL FOOD; TECHNICAL LIMITATIONS;

SPOILAGE;

2 HYDROXY (4 METHYLTHIO)BUTANOIC ACID; 2 HYDROXY 3 METHYLBUTANOIC ACID; 2,3 BUTANEDIONE; 3 HYDROXY FATTY ACID; 3 PHENYLLACTIC ACID; 4 HYDROXYPHENYLLACTIC ACID; ACETALDEHYDE; ACETIC ACID; ACETOIN; ACROLEIN; ALCOHOL; AZELAIC ACID; BENZOIC ACID; CARBON DIOXIDE; CINNAMIC ACID; DIPEPTIDE; HYDROGEN PEROXIDE; HYDROXY FATTY ACID; INDOLELACTIC ACID; LACTIC ACID; MEPHENYTOIN; MEVALONOLACTONE; ORGANIC COMPOUND; PARA COUMARIC ACID; PROPIONIC ACID; REUTERICYCLIN; REUTERIN; SALICYLIC ACID; UNCLASSIFIED DRUG; VANILLIC ACID; BACTERIAL PROTEIN;

BACTERIAL METABOLISM; BIOPROTECTION; CONCENTRATION (PARAMETERS); FOOD PRESERVATION; FOOD SPOILAGE; FUNGUS; LACTIC ACID BACTERIUM; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; NUTRIENT; PRIORITY JOURNAL; PROTECTION; REVIEW; FOOD CONTAMINATION; FOOD CONTROL; LACTOBACILLALES; METABOLISM;

BACTERIAL PROTEINS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FUNGI; LACTOBACILLALES;

EID: 85057336291     PISSN: 09581669     EISSN: 18790429     Source Type: Journal    
DOI: 10.1016/j.copbio.2018.11.015     Document Type: Review

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