Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation
Siete cepas de Lactobacillus aisladas de fermentaciones de whisky de malta, representadas por Lactobacillus brevis, L. crispatus, L. fermentum, L. hilgardii, L. paracasei, L. pentosus y L. plantarum, contena̕n genes para c̀ido hidroxicinnm̀ico (c̀ido p-cumr̀ico) decarboxilasa. Con excepcin̤ de L. hi...
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| Rochtain ar líne: | Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation |
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