Ethylphenol Formation by Lactobacillus plantarum: Identification of the Enzyme Involved in the Reduction of Vinylphenols.

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作者： Laura,Santamaría ^[1] ; Inés,Reverón ^[1] ; Félix López,de Felipe ^[1] ; Blanca,de Las Rivas ^[1] ; Rosario,Muñoz ^[2]

作者单位： Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain. ^[1] Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain rmunoz@ictan.csic.es. ^[2]

关键词 aroma cider ethylguaiacol ethylphenol lactic acid bacteria off flavors phenolic compounds spoilage volatile phenols wine

主题词儿茶酚类(Catechols);香豆酸类(Coumaric Acids);愈创木酚(Guaiacol);胚芽乳杆菌(Lactobacillus plantarum);氧化还原酶类(Oxidoreductases);酚类(Phenols)

DOI 10.1128/AEM.01064-18

PMID 29934329

发布时间 2023-09-28

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