Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites

Lactobacillaceae are among the major fermentation organisms in most food fermentations but the metabolic pathways for conversion of (poly)phenolic compounds by lactobacilli have been elucidated only in the past two decades. Hydroxycinnamic and hydroxybenzoic acids are metabolized by separate enzymes...

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Detalles Bibliográficos
Autores principales: Gaur, Gautam, Gänzle, Michael G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Articles from the special issue: Current research on polyphenols application, edited by Franck Carbonero and Fred Stevens
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9876838/
https://www.ncbi.nlm.nih.gov/pubmed/36713641
http://dx.doi.org/10.1016/j.crfs.2023.100448

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9876838/
https://www.ncbi.nlm.nih.gov/pubmed/36713641
http://dx.doi.org/10.1016/j.crfs.2023.100448

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