Monitoring Hydroxycinnamic Acid Decarboxylation by Lactic Acid Bacteria Using High-Throughput UV-Vis Spectroscopy

Hydroxycinnamic acid (HCA) decarboxylation by lactic acid bacteria (LAB) results in the production of 4-vinylplenols with great impact on the sensorial characteristics of foods. The determination of LAB decarboxylating capabilities is key for optimal strain selection for food production. The activit...

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Detalles Bibliográficos
Autores principales: Miyagusuku-Cruzado, Gonzalo, García-Cano, Israel, Rocha-Mendoza, Diana, Jiménez-Flores, Rafael, Giusti, M. Monica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7397179/
https://www.ncbi.nlm.nih.gov/pubmed/32660090
http://dx.doi.org/10.3390/molecules25143142

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7397179/
https://www.ncbi.nlm.nih.gov/pubmed/32660090
http://dx.doi.org/10.3390/molecules25143142

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