Hydroxycinnamic acid decarboxylase activity of Brettanomyces bruxellensis involved in volatile phenol production: Relationship with cell viability

Food Microbiology

Volumn 32, Issue 2, 2012, Pages 230-234

  Laforgue, R ^a   Lonvaud Funel, A ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Brettanomyces bruxellensis; Enzyme activity; Non culturable state; SO2; Volatile phenols

Indexed keywords

CARBOXYLYASE; COUMARIC ACID; FUNGAL PROTEIN; PHENOL DERIVATIVE; SULFUR DIOXIDE; VOLATILE ORGANIC COMPOUND;

ARTICLE; BRETTANOMYCES; DRUG EFFECT; ENZYMOLOGY; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; WINE;

BRETTANOMYCES; CARBOXY-LYASES; COUMARIC ACIDS; FUNGAL PROTEINS; MICROBIAL VIABILITY; PHENOLS; SULFUR DIOXIDE; VOLATILE ORGANIC COMPOUNDS; WINE;

BRETTANOMYCES; DEKKERA BRUXELLENSIS;

EID: 84866290610     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.06.004     Document Type: Article

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