Streptomyces tunisiensis DSM 42037 mediated bioconversion of ferulic acid released from barley bran
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s11274-021-03031-4.pdf
Reference40 articles.
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2. Baqueiro-Peña I, Rodríguez-Serrano G, González-Zamora E, Augur C, Loera O, Saucedo-Castañeda G (2010) Biotransformation of ferulic to 4-VG by a wild and a diploid strain of Aspergillus niger. Bioresour Technol 101(12):4721–4724. https://doi.org/10.1016/j.biortech.2010.01.086
3. Bartolomé B, Gómez-Cordovés C (1999) Barley spent grain: release of hydroxycinnamic acids (ferulic and p-coumaric acids) by commercial enzyme preparation. J Sci Food Agric 79(3):435–439. https://doi.org/10.1002/(sici)1097-0010(19990301)79:3%3c435::aid-jsfa272%3e3.0.co;2-s
4. Bartolomé B, Gómez-Cordovés C, Sancho AI, Diez N, Ferreira P, Soliveri J, Copa-Patiño JL (2003) Growth and release of hydroxycinnamic acids from Brewer’s spent grain by Streptomyces avermitilis CECT 3339. Enzyme Microb Technol 32(1):140–144. https://doi.org/10.1016/S0141-0229(02)00277-6
5. Bettio G, Zardo LC, Rosa CA, Ayub ZMA (2020) Bioconversion of ferulic acid into aroma compounds by newly isolated yeast strains of the Latin American biodiversity. Biotechnol Prog. 37:e3067. https://doi.org/10.1002/btpr.3067
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