Lactic Acid Bacteria in 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: JOURNAL OF THE BREWING SOCIETY OF JAPAN
سال: 1994
ISSN: 0914-7314,2186-4012
DOI: 10.6013/jbrewsocjapan1988.89.530