Contribution of volatiles to the antifungal effect of Lactobacillus paracasei in defined medium and yogurt-Reference-Cited by-同舟云学术

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Contribution of volatiles to the antifungal effect of Lactobacillus paracasei in defined medium and yogurt

Published:2015-02 Issue: Volume:194 Page:46-53
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Aunsbjerg S.D.,Honoré A.H.,Marcussen J.,Ebrahimi P.,Vogensen F.K.,Benfeldt C.,Skov T.,Knøchel S.

Funder

University of Copenhagen

Ministry of Science, Innovation and Higher Education

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference47 articles.

1. Rhodotorulic acid production by Rhodotorula mucilaginosa;Andersen;Mycol. Res.,2003

2. Antifungal hydroxy fatty acids produced during sourdough fermentation: microbial and enzymatic pathways, and antifungal activity in bread;Black;Appl. Environ. Microbiol.,2013

3. Sporulation of Penicillium camemberti in submerged batch culture;Bockelmann;Syst. Appl. Microbiol.,1999

4. Diacetyl and acetoin production by Lactobacillus casei;Branen;Appl. Microbiol.,1971

5. Food fermentations: role of microorganisms in food production and preservation;Caplice;Int. J. Food Microbiol.,1999

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