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Food Chem

Title:		Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products
Author(s):		Leyva Salas M; Mounier J; Maillard MB; Valence F; Coton E; Thierry A;
Address:		"Univ Brest, Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, F-29280 Plouzane, France; UMR1253 Science et Technologie du Lait et de l'OEuf, INRA, Agrocampus Ouest, Rennes, France. Electronic address: marcia.leyvasalas@univ-brest.fr. Univ Brest, Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, F-29280 Plouzane, France. Electronic address: jerome.mounier@univ-brest.fr. UMR1253 Science et Technologie du Lait et de l'OEuf, INRA, Agrocampus Ouest, Rennes, France. Electronic address: marie-bernadette.maillard@inra.fr. UMR1253 Science et Technologie du Lait et de l'OEuf, INRA, Agrocampus Ouest, Rennes, France. Electronic address: florence.valence-bertel@inra.fr. Univ Brest, Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, F-29280 Plouzane, France. Electronic address: emmanuel.coton@univ-brest.fr. UMR1253 Science et Technologie du Lait et de l'OEuf, INRA, Agrocampus Ouest, Rennes, France. Electronic address: anne.thierry@inra.fr"
Journal Title:		Food Chem
Year:		2019
Volume:		20190725
Issue:
Page Number:		125260 -
DOI:		10.1016/j.foodchem.2019.125260
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"In the context of growing consumer demand for clean label foods, antifungal cultures offer alternatives to chemical preservatives for the reduction of food fungal spoilage. Selected binary combinations of lactobacilli strains were recently successfully used to inhibit Penicillium commune and Mucor racemosus in four dairy products. Our aim was to identify the compounds most likely involved in their antifungal activity. Four chromatographic methods, targeting 56 antifungal compounds as well as volatiles, were combined. Overall, 53 antifungal compounds were detected, of which 33 were in significantly higher amounts in at least one product inoculated with an antifungal culture compared to the controls. They were present at concentrations below their MIC and thus could act in synergy. Among them, the most commonly identified were acetic, hydroxyphenyllactic, phenyllactic, 3-phenylpropanoic, 3-(4-hydroxyphenyl)propanoic and 5-oxopyrrolidine-2-carboxylic acids, diacetyl, acetoin, and an unidentified volatile. This extensive study contributes to improve the knowledge about the action mode of antifungal lactobacilli"
Keywords:		"Biological Products/*analysis/metabolism Dairy Products/*microbiology Lactobacillus/*chemistry/metabolism/*physiology *Mucor *Penicillium 2, 3-Butanedione (PubChem CID: 650) 2-Hydroxy-3-(4-hydroxyphenyl)propanoic acid (PubChem CID: 9378) 3-(4-Hydroxyphenyl;"
Notes:		"MedlineLeyva Salas, Marcia Mounier, Jerome Maillard, Marie-Bernadette Valence, Florence Coton, Emmanuel Thierry, Anne eng England 2019/08/14 Food Chem. 2019 Dec 15; 301:125260. doi: 10.1016/j.foodchem.2019.125260. Epub 2019 Jul 25"