Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid-Reference-Cited by-同舟云学术

Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid

Published:2016-04 Issue: Volume:222 Page:1-7
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Valerio Francesca,Di Biase Mariaelena,Lattanzio Veronica M.T.,Lavermicocca Paola

Funder

Cluster “CL.A.N.”

“Cluster Tecnologici Regionali”

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference36 articles.

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4. Antifungal activity of lactobacilli and its relationship with 3-phenyllactic acid production;Cortés-Zavaleta;Int. J. Food Microbiol.,2014

5. Current perspectives of antifungal lactic acid bacteria as natural bio-preservatives;Crowley;Trends Food Sci. Technol.,2013

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