Degradation and biosynthesis of terpenoids by lactic acid bacteria isolated from cheese: first evidence
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-011-0003-z.pdf
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3. Bloem A, Bertrand A, Lonvaud-Funel A, de Revel G (2007) Vanillin production from simple phenols by wine-associated lactic acid bacteria. Lett Appl Microbiol 44:62–67
4. Broudiscou LP, Cornu A, Rouzeau A (2007) In vitro degradation of 10 mono- and sesquiterpenes of plant origin by caprine rumen micro-organisms. J Sci Food Agric 87:1653–1658
5. Carrau FM, Medina K, Boido E, Farina L, Gaggero C, Dellacassa E, Versini G, Henschke PA (2005) De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeast. FEMS Microbiol Lett 243:107–115
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