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Ability of Lactobacillus brevis strains to degrade food phenolic acids

AutorCuriel, José Antonio ; Rodríguez, Héctor; Landete, José María ; Rivas, Blanca de las ; Muñoz, Rosario
Palabras claveLactic acid bacteria
Lactobacillus brevis
Vegetable fermentations
Phenolic acids
Hydroxycinnamic acids
Volatile phenols
Fecha de publicación1-may-2010
EditorElsevier
CitaciónFood Chemistry 120(1): 225–229 (2010)
ResumenThe potential to degrade 15 food phenolic acids was investigated for several Lactobacillus brevis strains isolated from different sources. All the strains analysed in this study showed a similar metabolism on phenolic acids. Among the cinnamic acids assayed, only p-coumaric, ferulic and caffeic acids were metabolized by the L. brevis strains. These acids were decarboxylated to produce their corresponding vinyl derivatives. Contrarily to the results previously reported on Lactobacillus plantarum, the L. brevis strains analysed in this study were unable to subsequently reduce or metabolize these vinyl derivatives. In L. brevis, vinyl phenol, vinyl catechol, and vinyl guaiacol were the final metabolic products from p-coumaric, caffeic or ferulic acids, respectively. From the benzoic acids analysed, and similarly to L. plantarum strains, only gallic and protocatechuic acids were modified by L. brevis strains. Both acids were decarboxylated to pyrogallol and catechol, respectively. Currently, the enzymes involved in the metabolism of phenolic acids in L. brevis remain uncharacterized
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2009.10.012
URIhttp://hdl.handle.net/10261/47551
DOI10.1016/j.foodchem.2009.10.012
ISSN0308-8146
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