Ethylphenol formation by Lactobacillus plantarum: Identification of the enzyme involved in the reduction of vinylphenols

Applied and Environmental Microbiology

Volumn 84, Issue 17, 2018, Pages

  Santamaría, Laura ^a   Reverón, Inés ^a   de Felipe, Félix López ^a   Rivas, Blanca de las ^a   Muñoz, Rosario ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Aroma; Cider; Ethylguaiacol; Ethylphenol; Lactic acid bacteria; Off flavors; Phenolic compounds; Spoilage; Volatile phenols; Wine

Indexed keywords

BACILLI; BIODEGRADATION; ESCHERICHIA COLI; FLAVOR COMPOUNDS; GENE ENCODING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ODORS; PHENOLS; PROTEINS; SPOILAGE; WINE;

AROMA; CIDER; ETHYLGUAIACOL; ETHYLPHENOL; LACTIC ACID BACTERIA; OFF-FLAVORS; PHENOLIC COMPOUNDS; VOLATILE PHENOLS;

LACTIC ACID;

BACTERIUM; ENZYME; ENZYME ACTIVITY; GENE; IDENTIFICATION METHOD; LIQUID CHROMATOGRAPHY; METABOLISM; MICROBIAL ACTIVITY; ORGANIC ACID; PHENOL; PROTEIN; REDUCTION;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLUS PLANTARUM;

4-ETHYLCATECHOL; 4-ETHYLGUAIACOL; 4-ETHYLPHENOL; 4-VINYLGUAIACOL; 4-VINYLPHENOL; CATECHOL DERIVATIVE; COUMARIC ACID; GUAIACOL; OXIDOREDUCTASE; PHENOL DERIVATIVE;

ENZYMOLOGY; GENETICS; LACTOBACILLUS PLANTARUM; METABOLISM;

CATECHOLS; COUMARIC ACIDS; GUAIACOL; LACTOBACILLUS PLANTARUM; OXIDOREDUCTASES; PHENOLS;

EID: 85052603732     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.01064-18     Document Type: Article

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