Inhibition of Perilla frutescens Essential Oil on Pellicle Formation of Candida tropicalis and Pichia kluyveri and Its Effect on Volatile Compounds in Sichuan Pickles

Pellicle formation is the most typical characteristic of deteriorating fermented vegetable products. Perilla frutescens essential oil (PEO) is widely used as a useful natural preservative. However, few studies have addressed the antifungal activity and mechanism of PEO in pellicle formation microorg...

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Detalles Bibliográficos
Autores principales: Cai, Ting, Shi, Pei, Zhang, Shan, Xiang, Wenliang, Liu, Junyu, Lin, Zixi, Tang, Jie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137390/
https://www.ncbi.nlm.nih.gov/pubmed/37107388
http://dx.doi.org/10.3390/foods12081593

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137390/
https://www.ncbi.nlm.nih.gov/pubmed/37107388
http://dx.doi.org/10.3390/foods12081593

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