Identification and quantification of metabolites produced by antifungal bioprotective cultures in dairy products
Year: 2019
Type: conference-paper
Abstract: Dairy products are susceptible to fungal contaminants, causing food waste & economic losses• Antifungal lactic acid bacteria (LAB) cultures are of growing interest as alternative to chemical preservatives (bioprotection)• Antifungal compounds production and pH decrease are the main factors contributing to LAB antifungal activity in foodsTo identify the compounds potentially responsible for the antifungal activity previously observed against Mucor racemosus and Penicillium commune for 3 antifungal LAB combinations in different dairy products
Source: HAL
Authors: Leyva Salas, Marcia, Mounier, Jerome, Maillard, Marie-Bernadette, Rebours, Baptiste, Valence, Florence, Coton, Emmanuel, Thierry, Anne
Institution: Science et Technologie du Lait et de l'Oeuf
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2949870623