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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...
Autores principales: | Cai, Ting, Shi, Pei, Zhang, Shan, Xiang, Wenliang, Liu, Junyu, Lin, Zixi, Tang, Jie |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
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 |
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