Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds.

Acetic Acid / pharmacology Antifungal Agents / pharmacology Aspergillus niger / drug effects Bread / microbiology Culture Media / chemistry Food Microbiology / methods Food Preservation / methods Food Preservatives / pharmacology Food Storage Fungi / drug effects Hydrogen-Ion Concentration Lactates / pharmacology Microbial Sensitivity Tests Models, Biological Penicillium / drug effects
Acetic acid Bread spoilage Modelling Phenyllactic acid Preservation

Journal

Food microbiology
ISSN: 1095-9998
Titre abrégé: Food Microbiol
Pays: England
ID NLM: 8601127

Informations de publication

Date de publication:
Jun 2020
Historique:
received: 10 10 2019
revised: 22 11 2019
accepted: 17 12 2019
entrez: 31 1 2020
pubmed: 31 1 2020
medline: 24 9 2020
Statut: ppublish

Résumé

Most interesting antifungal compounds from sourdough fermentation are acetic acid (AA) and DL-3-phenyllactic acid (PLA). Although the role of pH on the activity of organic acids has been established long time ago, no information is available on the importance of undissociated acid (HA) expressed on the aqueous phase of bread (C

Identifiants

DOI: 10.1016/j.fm.2019.103407 PMID: 31997763
pubmed: 31997763
pii: S0740-0020(19)31017-2
doi: 10.1016/j.fm.2019.103407
pii:
doi:

Substances chimiques

Antifungal Agents 0
Culture Media 0
Food Preservatives 0
Lactates 0
3-phenyllactic acid 156-05-8
Acetic Acid Q40Q9N063P

Types de publication

Journal Article Validation Study

Langues

eng

Sous-ensembles de citation

IM

Pagination

103407

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

Els Debonne (E)

Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium. Electronic address: els.debonne@ugent.be.

An Vermeulen (A)

Research Unit of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.

Naomi Bouboutiefski (N)

Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.

Tony Ruyssen (T)

Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.

Filip Van Bockstaele (F)

Laboratory of Food Technology and Engineering, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.

Mia Eeckhout (M)

Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.

Frank Devlieghere (F)

Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; Research Unit of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.

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Classifications MeSH

questionsmedicales.fr › Lipides › Acides gras › Acides gras volatils › Acétates › Acide acétique › Modelling and validation of the antifungal...
questionsmedicales.fr › Actions chimiques et utilisations › Actions pharmacologiques › Utilisations thérapeutiques › Anti-infectieux › Antifongiques › Modelling and validation of the antifungal...
questionsmedicales.fr › Eucaryotes › Champignons › Deuteromycota › Aspergillus › Aspergillus niger › Modelling and validation of the antifungal...
questionsmedicales.fr › Aliments et boissons › Aliments › Pain › Modelling and validation of the antifungal...
questionsmedicales.fr › Équipement et fournitures › Milieux de culture › Modelling and validation of the antifungal...
questionsmedicales.fr › Environnement et santé publique › Santé publique › Qualité alimentaire › Sécurité des aliments › Contamination des aliments › Microbiologie alimentaire › Modelling and validation of the antifungal...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Technologie alimentaire › Conservation aliments › Modelling and validation of the antifungal...
questionsmedicales.fr › Aliments et boissons › Aliments › Ingrédients alimentaires › Additifs alimentaires › Conservateurs alimentaires › Modelling and validation of the antifungal...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Manipulation des aliments › Stockage des aliments › Modelling and validation of the antifungal...
questionsmedicales.fr › Eucaryotes › Champignons › Modelling and validation of the antifungal...
questionsmedicales.fr › Phénomènes chimiques › Concentration en ions d'hydrogène › Modelling and validation of the antifungal...
questionsmedicales.fr › Composés chimiques organiques › Acides carboxyliques › Hydroxyacides › Lactates › Modelling and validation of the antifungal...
questionsmedicales.fr › Techniques d'investigation › Évaluation préclinique de médicament › Tests de sensibilité microbienne › Modelling and validation of the antifungal...
questionsmedicales.fr › Techniques d'investigation › Modèles théoriques › Modèles biologiques › Modelling and validation of the antifungal...
questionsmedicales.fr › Eucaryotes › Champignons › Deuteromycota › Penicillium › Modelling and validation of the antifungal...