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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Detaylı Bibliyografya
Asıl Yazarlar: van Beek, Sylvie, Priest, Fergus G.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: American Society for Microbiology (ASM) 2000
Konular:
Food Microbiology
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC92463/
https://ncbi.nlm.nih.gov/pubmed/11097909
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