Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate
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- 作者：Lorenzo C. Peyera ; Claudia Axela ; Kieran M. Lyncha ; Emanuele Zanninia ; Fritz Jacobb ; Elke K. Arendta ; e.arendt@ucc.ie" class="auth_mail" title="E-mail the corresponding author
- 关键词：Phenolic acids ; Minimal inhibitory concentration ; Barley malt wort ; Lactic acid bacteria ; 3-Phenyllactic acid ; Fusarium culmorum
- 刊名：Food Control
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：69
- 期：Complete
- 页码：227-236
- 全文大小：618 K
文摘
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Barley malt wort is suited for the release of antifungal acids by LAB fermentation.
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Higher wort extract contents led to more phenolic and organic acids released.
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Phenolic acids released were far below the MIC against Fusarium culmorum.
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Synergy between organic and phenolic acids was found at low pH.
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Carboxylic acids by Lactobacillus brevis R2Δ accounted for the entire fungal inhibition.