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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Dades bibliogràfiques

Publicat a:	Appl Environ Microbiol
Autors principals:	van Beek, Sylvie, Priest, Fergus G.
Format:	Artigo
Idioma:	Inglês
Publicat:	American Society for Microbiology (ASM) 2000
Matèries:	Food Microbiology
Accés en línia:	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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