Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

Food Microbiology

Volumn 46, Issue , 2015, Pages 272-279

  Filannino, Pasquale ^a,b   Bai, Yunpeng ^a   Di Cagno, Raffaela ^b   Gobbetti, Marco ^b   Gänzle, Michael G ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Fruits; Functional foods; Lactic acid bacteria; NAD + NADH ratio; Phenolics metabolism; Vegetables

Indexed keywords

PHENOL DERIVATIVE;

BRASSICA; FERMENTATION; FOOD CONTROL; FRUIT; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; PRUNUS; VEGETABLE;

BRASSICA; FERMENTATION; FOOD MICROBIOLOGY; FRUIT; LACTOBACILLUS; PHENOLS; PRUNUS; VEGETABLES;

EID: 84907228673     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.08.018     Document Type: Article

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