Ability of Lactobacillus brevis strains to degrade food phenolic acids

Food Chemistry

Volumn 120, Issue 1, 2010, Pages 225-229

  Curiel, José Antonio ^a   Rodríguez, Héctor ^a   Landete, José María ^a   de las Rivas, Blanca ^a   Muñoz, Rosario ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Hydroxycinnamic acids; Lactic acid bacteria; Lactobacillus brevis; Phenolic acids; Vegetable fermentations; Volatile phenols

Indexed keywords

3 COUMARIC ACID; BENZOIC ACID; BENZOIC ACID DERIVATIVE; CAFFEIC ACID; CATECHOL; CINNAMIC ACID; DIHYDROCAFFEIC ACID; FERULIC ACID; GALLIC ACID; HYDROFERULIC ACID; ORTHO COUMARIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; PHENOLIC ACID DERIVATIVE; PHLORETIC ACID; PROTOCATECHUIC ACID; PYROGALLOL; SALICYLIC ACID; SINAPIC ACID; UNCLASSIFIED DRUG; VANILLIC ACID; VINYL CATECHOL; VINYL DERIVATIVE; VINYL GUAIACOL; VINYL PHENOL;

ARTICLE; BACTERIAL METABOLISM; BACTERIAL STRAIN; BACTERIUM ISOLATION; CONTROLLED STUDY; DECARBOXYLATION; DEGRADATION; ENZYME METABOLISM; FOOD; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM;

LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM;

EID: 71349087749     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.012     Document Type: Article

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