Selection of nerolidol among a series of terpenic and phenolic compounds for its potent activity against Lactobacillus fermentum ATCC 9338
E Ephrem, A Najjar, C Charcosset… - Process Biochemistry, 2019 - Elsevier
Essential oil components are widely used for their antibacterial activity against spoilage
microorganisms in food. Lactobacillus fermentum is a Gram-positive lactic acid bacteria
responsible for the deterioration of various food products, including beverages and dairy
products. In this study, 17 terpenic and 11 phenolic compounds were screened against the
food spoilage microorganism Lactobacillus fermentum ATCC 9338. The antibacterial activity
of the tested compounds was dependent on hydrophobicity and particular chemical features …
microorganisms in food. Lactobacillus fermentum is a Gram-positive lactic acid bacteria
responsible for the deterioration of various food products, including beverages and dairy
products. In this study, 17 terpenic and 11 phenolic compounds were screened against the
food spoilage microorganism Lactobacillus fermentum ATCC 9338. The antibacterial activity
of the tested compounds was dependent on hydrophobicity and particular chemical features …
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