Decarboxylation of Substituted Cinnamic Acids by Lactic Acid Bacteria Isolated during Malt Whisky Fermentation
نویسندگان
چکیده
منابع مشابه
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. hilgardii, these bacteria decarboxylated p-coumaric acid and/or ferulic acid, with the production of 4...
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ژورنال
عنوان ژورنال: Applied and Environmental Microbiology
سال: 2000
ISSN: 0099-2240,1098-5336
DOI: 10.1128/aem.66.12.5322-5328.2000