Microbial aromatic amino acid metabolism is modifiable in fermented food matrices to promote bioactivity-Reference-Cited by-同舟云学术

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Microbial aromatic amino acid metabolism is modifiable in fermented food matrices to promote bioactivity

Published:2024-10 Issue: Volume:454 Page:139798
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kasperek Mikaela C.,Velasquez Galeas Adriana,Caetano-Silva Maria Elisa,Xie Zifan,Ulanov Alexander,La Frano Michael,Devkota Suzanne,Miller Michael J.,Allen Jacob M.

Funder

University of Illinois at Urbana-Champaign

U.S. Department of Agriculture

USDA NIFA

Publisher

Elsevier BV

Reference42 articles.

1. Lactic acid Bacteria: Food safety and human health applications;Ayivi;Dairy,2020

2. Lactobacillus plantarum passage through an oro-gastro-intestinal tract simulator: Carrier matrix effect and transcriptional analysis of genes associated to stress and probiosis;Bove;Microbiological Research,2013

3. Evaluation of Lactococcus lactis isolates from nondairy sources with potential dairy applications reveals extensive phenotype-genotype disparity and implications for a revised species;Cavanagh;Applied and Environmental Microbiology,2015

4. Bifidobacterium longum subspecies infantis (B. infantis) in pediatric nutrition: Current state of knowledge;Chichlowski;Nutrients,2020

5. Effect of biosynthetic intermediates and citrate on the phenyllactic and hydroxyphenyllactic acids production by Lactobacillus plantarum CRL 778;Dallagnol;Journal of Applied Microbiology,2011

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