Metabolism of volatile phenolic compounds from hydroxycinnamic acids byBrettanomyces yeast-Reference-Cited by-同舟云学术

Metabolism of volatile phenolic compounds from hydroxycinnamic acids byBrettanomyces yeast

Published:1986-10 Issue:1 Volume:146 Page:96-98
ISSN:0302-8933
Container-title:Archives of Microbiology
language:en
Short-container-title:Arch. Microbiol.

Author:

Heresztyn Tamila

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Molecular Biology,General Medicine,Biochemistry,Microbiology

Link

http://link.springer.com/content/pdf/10.1007/BF00690165.pdf

Reference17 articles.

1. Dravnicks A, O'Donnell A (1971) Principles and some techniques of high-resolution headspace analysis. J Agric Food Chem 19:1049?1056

2. Dubois P (1983) Volatile phenols in wines. In: Piggott JR (ed) Flavour of distilled beverages: origin and development Society of Chemical Industry, London. Ellis Horwood Ltd, Great Britain, pp 110?119

3. Enoki A, Yajima Y, Gold MH (1981) Olefin saturation and acid reduction of 3,4-dimethoxycinnamic acid and derivatives byPhanerochaete chrysosporium. Phytochem 20:1543?1546

4. Gilliland RB (1962) TheBrettanomyces. II. Taxonomic significance of slow fermentations and description of a new species. J Inst Brew 68:51?59

5. Goodey AR, Tubb RS (1982) Genetic and biochemical analysis of the ability ofSaccharomyces cerevisiae to decarboxylate cinnamic acids. J Gen Microbiol 128:2615?2620

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