|
|
| Mieszkin, Sophie; Hymery, Nolwenn; Debaets, Stella; Coton, Emmanuel; Le Blay, Gwenaelle; Valence, Florence; Mounier, Jerome. |
| The use of lactic acid bacteria (LAB) as bioprotective cultures can be an alternative to chemical preservatives or antibiotic to prevent fungal spoilage in dairy products. Among antifungal LAB, Lactobacillus harbinensis K.V9.3.1Np showed a remarkable antifungal activity for the bioprotection of fermented milk without modifying their organoleptic properties (Delavenne et al., 2015). The aim of the present study was to elucidate the action mechanism of this bioprotective strain against the spoilage yeast Yarrowia lipolytica. To do so, yeast viability, membrane potential, intracellular pH (pHi) and reactive oxygen species (ROS) production were assessed using flow cytometry analyses after 3, 6 and 10 days incubation in cell-free supernatants. The tested... |
| Tipo: Text |
Palavras-chave: Lactobacillus harbinensis; Yarrowia lipolytica; Bioprotection; Antifungal; Action mechanisms; Dairy products. |
| Ano: 2017 |
URL: http://archimer.ifremer.fr/doc/00373/48390/48563.pdf |
| |
