Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation. (Articolo in rivista)

Type

• Articolo in rivista (Classe)
• Prodotto della ricerca (Classe)

Label

• Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation. (Articolo in rivista) (literal)

Anno

• 2004-01-01T00:00:00+01:00 (literal)

Alternative label

• VALERIO F.; LAVERMICOCCA P.; PASCALE M.; VISCONTI A. (2004)
  Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation.
  in FEMS microbiology letters
  (literal)

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• VALERIO F.; LAVERMICOCCA P.; PASCALE M.; VISCONTI A. (literal)

Pagina inizio

• 289 (literal)

Pagina fine

• 295 (literal)

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• I.F. 2.044 (fonte ISI JCR 2011) Lavermicocca P., corresponding author (literal)

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• 233 (literal)

Rivista

• FEMS microbiology letters (Rivista)

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• http://scienceserver.cilea.it/cgi-bin/sciserv.pl?collection=journals&journal=03781097&issue=v233i0002&article=289_popablctfqap&form=pdf&file=file.pdf (literal)

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• Pubblicazione ISI (literal)

Note

• ISI Web of Science (WOS) (literal)

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• ISPA-CNR (literal)

Titolo

• Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation. (literal)

Abstract

• The ability of lactic acid bacteria (LAB) to produce phenyllactic (PLA) and 4-hydroxy-phenyllactic (OH-PLA) acids, metabolites involved in food quality and preservation, has been evaluated by HPLC analysis in 29 LAB strains belonging to 12 species widely used in the production of fermented foods. Metabolite production was demonstrated for all strains of the species Lactobacillus plantarum, Lactobacillus alimentarius, Lactobacillus rhamnosus, Lactobacillus sanfranciscensis, Lactobacillus hilgardii, Leuconostoc citreum, and for some strains of Lactobacillus brevis, Lactobacillus acidophilus and Leuconostoc mesenteroides subsp. mesenteroides. Strains were distinguished by analysis of variance in three groups including 15 strains that produced both metabolites (0.16–0.46 mM PLA and 0.07–0.29 mM OH-PLA), five strains accumulating in culture only PLA (0.17–0.57 mM) and nine non-producer strains (60.10 mM PLA and 60.02 mM OH-PLA). Improvement of phenyllactic acid production was obtained in a selected L. plantarum strain by increasing the concentration of phenylalanine in culture and using low amounts of tyrosine. (literal)

Prodotto di

• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Microbiologia e qualità delle produzioni alimentari (AG.P05.016.001) (Modulo)

Autore CNR

• FRANCESCA VALERIO (Persona)
• MICHELANGELO PASCALE (Unità di personale interno)
• PAOLA LAVERMICOCCA (Persona)
• ANGELO VISCONTI (Unità di personale interno)

Incoming links:

Autore CNR di

• ANGELO VISCONTI (Unità di personale interno)
• PAOLA LAVERMICOCCA (Persona)
• FRANCESCA VALERIO (Persona)
• MICHELANGELO PASCALE (Unità di personale interno)

Prodotto

• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Microbiologia e qualità delle produzioni alimentari (AG.P05.016.001) (Modulo)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• FEMS microbiology letters (Rivista)