Characterization of antifungal compounds produced by lactobacilli in cheese-mimicking matrix: Comparison between active and inactive strains
Meg Rouxel, Manon Barthe, Pierre Marchand, Camille Juin, Leslie Mondamert, Thierry Bergès, Philippe Blanc, Julien Verdon, Jean‐Marc Berjeaud, Willy Aucher
Topics & Concepts
Lactobacillus caseiBiopreservationLactic acidDiacetylStrain (injury)Food scienceAntifungalChemistryLactobacillusMicrobiologyBacteriaPreservativeLactobacillaceaeBiologyFermentationAnatomyGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality