Bioconversions of ferulic acid and p-coumaric acid to volatile phenols by aspergillus spp. and bacteria found in soy sauce koji and mashes

Nippon Nogeikagaku Kaishi

Volumn 72, Issue 1, 1998, Pages 43-49

  Suezawa, Yasuhiko ^a,b   Yoshioka, Naomi ^a   Mori, Haruhiko ^b  

^a Kagawa Pref Ferment Food Exp Stn   (Japan)

^b Kagawa Prefectural Government   (Japan)

Author keywords

Bacillus spp; Bioconversion; Cinnamic acid; Halotolerant staphylococcus sp; Volatile phenols

Indexed keywords

EID: 19044392714     PISSN: 00021407     EISSN: None     Source Type: Journal    
DOI: 10.1271/nogeikagaku1924.72.43     Document Type: Article

References (4)

1. Y. Kato and D. J. Kevins: Plant Physiol. 75, 740-744 (1984).
2. N. J. W. Kreger van Rij: "The Yeasts, a Taxonomic Study", 3rd revised and enlarged edition, ed. by S. A. Meyer, D. J. Ahearn, and D. Yarrow, Elsevier Science Publishers B. V., Amsterdam, 1984, pp. 585-844.