Optimization of reuterin production in cheese by Lactobacillus reuteri-Reference-Cited by-同舟云学术

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Optimization of reuterin production in cheese by Lactobacillus reuteri

Published:2017-03-03 Issue:5 Volume:54 Page:1346-1349
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Martín-Cabrejas Izaskun,Langa Susana,Gaya Pilar,Rodríguez Eva,Landete José M.,Medina Margarita,Arqués Juan L.

Funder

Spanish Ministry of Economy and Competitiveness

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-017-2563-2.pdf

Reference14 articles.

1. Angiolillo L, Conte A, Zambrini AV, Del Nobile MA (2014) Biopreservation of Fior di Latte cheese. J Dairy Sci 97:5345–5355

2. Arqués JL, Rodríguez E, Nuñez M, Medina M (2008) Inactivation of gram-negative pathogens in refrigerated milk by reuterin in combination with nisin or the lactoperoxidase system. Eur Food Res Technol 227:77–82

3. Arqués JL, Rodríguez E, Langa S, Landete JM, Medina M (2015) Antimicrobial activity of lactic acid bacteria in dairy products and gut: effect on pathogens. BioMed Res Int 2015:584183

4. Axelsson T, Chung TC, Dobrogosz WJ, Lindgren SE (1989) Production of a broad spectrum antimicrobial substance by Lactobacillus reuteri. Microb Ecol Health Dis 2:131–136

5. Circle SJ, Stone L, Boruff CS (1945) Acrolein determination by means of tryptophane. Ind Eng Chem 17:259–262

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4. The role of potential probiotic strains Lactobacillus reuteri in various intestinal diseases: New roles for an old player;Frontiers in Microbiology;2023-02-02

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