Influence of environmental parameters on production of the acrolein precursor 3-hydroxypropionaldehyde by Lactobacillus reuteri DSMZ 20016 and its accumulation by wine lactobacilli

International Journal of Food Microbiology

Volumn 137, Issue 1, 2010, Pages 28-31

  Bauer, Rolene ^a   du Toit, Maret ^a   Kossmann, Jens ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

3 HPA; Acrolein; Lactobacillus; Wine

Indexed keywords

ACROLEIN; GLYCERALDEHYDE; GLYCEROL; GLYCEROL DEHYDROGENASE;

ARTICLE; BACTERIAL STRAIN; BACTERIAL VIABILITY; BACTERIUM ISOLATION; BIOACCUMULATION; CONTROLLED STUDY; FERMENTATION; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS PENTOSUS; LACTOBACILLUS REUTERI; NONHUMAN; PH; QUORUM SENSING; RED WINE;

ACROLEIN; ANAEROBIOSIS; BIOMASS; BIOTRANSFORMATION; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; GLYCERALDEHYDE; GLYCEROL; LACTOBACILLUS REUTERI; MEMBRANE TRANSPORT PROTEINS; PROPANE; QUORUM SENSING; SOUTH AFRICA; WINE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS PENTOSUS; LACTOBACILLUS REUTERI;

EID: 71849105352     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.10.012     Document Type: Article

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