DECARBOXYLATION OF SUBSTITUTED CINNAMIC ACIDS BY ENTEROBACTERIA - INFLUENCE ON BEER FLAVOR

被引：33

作者：

LINDSAY, RF ^{[1
]}

PRIEST, FG ^{[1
]}

机构：

[1] UNIV BIRMINGHAM,DEPT BIOCHEM,BIRMINGHAM B15 2TT,ENGLAND

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1975年 / 39卷 / 02期

关键词：

D O I：

10.1111/j.1365-2672.1975.tb00560.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：181 / 187

页数：7

共 19 条

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[5] FINKLE BJ, 1962, J BIOL CHEM, V237, P2926
[6] HALCROW RM, 1966, 9 P CONV I BREW AUST, P273
[7] PLANT POLYPHENOLS .4. HYDROXYCINNAMIC ACID-SUGAR DERIVATIVES
HARBORNE, JB
CORNER, JJ
[J]. BIOCHEMICAL JOURNAL, 1961, 81 (02) : 242 - &
[8] HELM E, 1949, WALLERSTEIN LAB COMM, V12, P397
[9] TAXONOMIC POSITION OF OBESUMBACTERIUM-PROTEUS - COMMON BREWERY CONTAMINANT
PRIEST, FG
SOMERVILLE, HJ
COLE, JA
HOUGH, JS
[J]. JOURNAL OF GENERAL MICROBIOLOGY, 1973, 75 (APR): : 295 - 307
[10] WORT ENTEROBACTERIA - REVIEW
PRIEST, FG
COWBOURNE, MA
HOUGH, JS
[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1974, 80 (04) : 342 - 356