Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products

Food Chemistry

Volumn 301, Issue , 2019, Pages

  Leyva Salas, Marcia ^a,b   Mounier, Jérôme ^a   Maillard, Marie Bernadette ^b   Valence, Florence ^b   Coton, Emmanuel ^a   Thierry, Anne ^b  

^a UNIVERSITÉ DE BREST   (France)

^b AGROCAMPUS OUEST   (France)

Author keywords

2,3 Butanedione (PubChem CID: 650); 2 Hydroxy 3 (4 hydroxyphenyl)propanoic acid (PubChem CID: 9378); 3 (4 Hydroxyphenyl)propanoic acid (PubChem CID: 10394); 3 Phenylpropanoic acid (PubChem CID: 107); 5 Oxopyrrolidine 2 carboxylic acid (PubChem CID: 499); Acetic acid (PubChem CID: 176); Antifungal bioprotective cultures; Cheese; Fatty acids; Organic acids; Sour cream; Volatile compounds; Yogurt

Indexed keywords

BACILLI; CHEESES; CHROMATOGRAPHIC ANALYSIS; DAIRY PRODUCTS; FATTY ACIDS; FUNGI; ORGANIC ACIDS; SATURATED FATTY ACIDS; SPOILAGE; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

ANTI-FUNGAL; PUBCHEM; SOUR CREAM; VOLATILE COMPOUNDS; YOGURT;

PROPIONIC ACID;

2,3 BUTANEDIONE; 3 (4 HYDROXYPHENYL)PROPANOIC; 3 PHENYLPROPANOIC; 4 HYDROXYBENZOIC ACID; ACETIC ACID; ACETOIN; ANTIFUNGAL AGENT; ARACHIDIC ACID; AZELAIC ACID; BUTYRIC ACID; CATECHOL; CYTIDINE; GLUCURONIC ACID; HEXANOIC ACID; HYDROXYPHENYLLACTIC; ISOBUTYRIC ACID; ISOVALERIC ACID; LACTIC ACID; LAURIC ACID; MYRISTIC ACID; NATURAL PRODUCT; OCTANOIC ACID; PALMITIC ACID; PENTADECANOIC ACID; PHENYLLACTIC; PROPIONIC ACID; PYROGLUTAMIC ACID; PYRUVIC ACID; STEARIC ACID; UNCLASSIFIED DRUG; UNDECANOIC ACID; BIOLOGICAL PRODUCT;

ANTIFUNGAL ACTIVITY; ARTICLE; BACTERIAL STRAIN; CHEESE; COLONY FORMING UNIT; CONTROLLED STUDY; DAIRY PRODUCT; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MUCOR RACEMOSUS; PENICILLIUM; PENICILLIUM COMMUNE; QUANTITATIVE ANALYSIS; SOUR CREAM; CHEMISTRY; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; MUCOR; PHYSIOLOGY;

BIOLOGICAL PRODUCTS; DAIRY PRODUCTS; LACTOBACILLUS; MUCOR; PENICILLIUM;

EID: 85070287049     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2019.125260     Document Type: Article

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