Guaiacol production from ferulic acid, vanillin and vanillic acid by Alicyclobacillus acidoterrestris

International Journal of Food Microbiology

Volumn 157, Issue 1, 2012, Pages 113-117

  Witthuhn, R Corli ^a   van der Merwe, Enette ^a   Venter, Pierre ^b   Cameron, Michelle ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Alicyclobacillus; Ferulic acid; Guaiacol; Vanillic acid; Vanillin

Indexed keywords

FERULIC ACID; GUAIACOL; PEROXIDASE; VANILLIC ACID; VANILLIN;

ALICYCLOBACILLUS; ALICYCLOBACILLUS ACIDOTERRESTRIS; ARTICLE; BACILLUS; BACILLUS ACIDOTERRESTRIS; BACTERIAL CELL; BACTERIUM COLONY; BACTERIUM CULTURE; CELL DENSITY; COLORIMETRY; DIODE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; TEMPERATURE; ULTRAVIOLET RADIATION;

ALICYCLOBACILLUS; BENZALDEHYDES; BEVERAGES; COUMARIC ACIDS; FOOD PRESERVATION; FRUIT; GUAIACOL; VANILLIC ACID;

ALICYCLOBACILLUS; ALICYCLOBACILLUS ACIDOTERRESTRIS;

EID: 84861760617     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.04.022     Document Type: Article

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