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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Pubblicato in:	Appl Environ Microbiol
Autori principali:	van Beek, Sylvie, Priest, Fergus G.
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 2000
Soggetti:	Food Microbiology
Accesso online:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC92463/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/11097909/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.66.12.5322-5328.2000
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