Microbial aromatic amino acid metabolism is modifiable in fermented food matrices to promote bioactivity
Mikaela Kasperek, Adriana Velasquez Galeas, Maria Elisa Caetano‐Silva, Zifan Xie, Alexander Ulanov, Michael La Frano, Suzanne Devkota, Michael J. Miller, Jacob M. Allen
Topics & Concepts
FermentationFermentation in food processingLactic acidFood scienceChemistryAmino acidBacteriaMetabolismFood additiveLactic acid fermentationBiochemistryBiologyGeneticsProbiotics and Fermented FoodsGut microbiota and healthProtein Hydrolysis and Bioactive Peptides