Formation of Sulforaphane and Iberin Products from Thai Cabbage Fermented by Myrosinase-Positive Bacteria

Myrosinase-positive bacteria from local fermented foods and beverages in Thailand with the capacity to metabolize glucosinolate and produce isothiocyanates (ITCs) were isolated and used as selected strains for Thai cabbage fermentation. Enterobacter xiangfangensis 4A-2A3.1 (EX) from fermented fish a...

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Detalles Bibliográficos
Autores principales: Luang-In, Vijitra, Deeseenthum, Sirirat, Udomwong, Piyachat, Saengha, Worachot, Gregori, Matteo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6017806/
https://www.ncbi.nlm.nih.gov/pubmed/29671807
http://dx.doi.org/10.3390/molecules23040955

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6017806/
https://www.ncbi.nlm.nih.gov/pubmed/29671807
http://dx.doi.org/10.3390/molecules23040955

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