3-Phenyllactic acid production by Lactobacillus crustorum strains isolated from naturally fermented vegetables
Juanjuan Xu, Jin-Zhi Sun, Kuo-Lin Si, Chunfeng Guo
Topics & Concepts
Lactic acidPhenylpyruvic acidFermentationFood scienceLactobacillusBacteriaBacilliChemistryBiologyAntibacterial activityBiochemistryAmino acidPhenylalanineGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMicrobial Metabolism and Applications