Current knowledge on antimicrobial metabolites produced from aromatic amino acid metabolism in fermented products
نویسنده
چکیده
Aromatic amino acids act as precursors of various low molecular weight (<1kDa) antimicrobial compounds including hydroxy acids such as phenyllactic acid, hydroxyphenyllactic acid, indolelactic acid, alcohols such as phenylethyl alcohol for example and others. These metabolites are known to play an important role in biopreservation of fermented food products as cheese, beer, sourdough, fermented vegetables and feed silage by inhibiting the growth of pathogens such as Listeria monocytogenes, Staphylococcus aureus and Enterococcuss faecalis. In addition to their antimicrobial properties, these aromatic metabolites can also influence the organoleptic characteristics, flavor and aroma profiles of fermented food products.
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