Conversion of hydroxycinnamic acids by Furfurilactobacillus milii in sorghum fermentations: Impact on profile of phenolic compounds in sorghum and on ecological fitness of Ff. milii.
Gautam Gaur, Sandra Damm, Maike Passon, Hiu Kwan Lo, Andreas Schieber, Michael G. Gänzle
Topics & Concepts
MutantBiologySorghumHydroxycinnamic acidEsteraseGeneFermentationBiochemistryCaffeic acidFood scienceEnzymeAntioxidantEcologyProbiotics and Fermented FoodsBiochemical and biochemical processesGABA and Rice Research