Redefining methods for augmenting lactic acid bacteria robustness and phenyllactic acid biocatalysis: Integration valorizes simplicity-Reference-Cited by-同舟云学术

Redefining methods for augmenting lactic acid bacteria robustness and phenyllactic acid biocatalysis: Integration valorizes simplicity

Published:2022-11-02 Issue: Volume: Page:1-13
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Meruvu Haritha¹^ORCID

Affiliation:

1. Department of Food Engineering, Faculty of Engineering, İzmir Institute of Technology, Urla, İzmir, Turkey

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2141681

Reference129 articles.

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2. Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?

3. Bo, J., P. A. N. Beilei, M. U. Wanmeng, and L. I. U. Fengli. 2008. Method for producing phenyl-lactic acid by controlling pH value, feeding and fermenting. CN: UNIV JIANGNAN. Original edition, CN 200810021498 A.

4. Screening of lactic acid bacteria for their potential as microbial cell factories for bioconversion of lignocellulosic feedstocks

5. Surface molecular imprinting of nylon fibers for chiral recognition ofd‐phenyllactic acid

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