Decarboxylation of Substituted Cinnamic Acids by Lactic Acid Bacteria Isolated during Malt Whisky Fermentation

Seven strains of Lactobacillus isolated from malt whisky fermentations and representing Lactobacillus brevis, L. crispatus, L. fermentum, L. hilgardii, L. paracasei, L. pentosus, and L. plantarum contained genes for hydroxycinnamic acid (p-coumaric acid) decarboxylase. With the exception of L. hilga...

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Bibliographic Details
Main Authors: van Beek, Sylvie, Priest, Fergus G.
Format: Artigo
Language:Inglês
Published: American Society for Microbiology (ASM) 2000
Subjects:
Food Microbiology
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC92463/
https://ncbi.nlm.nih.gov/pubmed/11097909
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