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[HTML][HTML] Conversion of (poly) phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites
Lactobacillaceae are among the major fermentation organisms in most food fermentations
but the metabolic pathways for conversion of (poly) phenolic compounds by lactobacilli have …
but the metabolic pathways for conversion of (poly) phenolic compounds by lactobacilli have …
African sorghum-based fermented foods: past, current and future prospects
Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast
food use for the inhabitants of Africa and other develo** countries. The importance of this …
food use for the inhabitants of Africa and other develo** countries. The importance of this …
Food phenolics and Lactiplantibacillus plantarum
R Muñoz, B De Las Rivas, H Rodríguez… - International journal of …, 2024 - Elsevier
Phenolic compounds are important constituents of plant food products. These compounds
play a key role in food characteristics such as flavor, astringency and color. Lactic acid …
play a key role in food characteristics such as flavor, astringency and color. Lactic acid …
Phenolic acids and flavonoids in nonfermented and fermented red sorghum (Sorghum bicolor (L.) Moench)
This study aimed to identify phenolic acids and flavonoids in the red sorghum variety PAN
3860 and to determine changes in their concentrations during fermentation with lactobacilli …
3860 and to determine changes in their concentrations during fermentation with lactobacilli …
Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour
Sorghum flour was either naturally fermented or inoculated by Lactobacillus plantarum at
37° C for 36 h. Changes in bacteria, pH, acidity, protein, in-vitro protein digestibility (IVPD) …
37° C for 36 h. Changes in bacteria, pH, acidity, protein, in-vitro protein digestibility (IVPD) …
Tannin degradation by a novel tannase enzyme present in some Lactobacillus plantarum strains
Lactobacillus plantarum is frequently isolated from the fermentation of plant material where
tannins are abundant. L. plantarum strains possess tannase activity to degrade plant …
tannins are abundant. L. plantarum strains possess tannase activity to degrade plant …
Biotechnological advances and challenges of tannase: an overview
Tannase is one of the most versatile biocatalysts and plays an important role in a wide range
of bioconversion reactions under protein-precipitating conditions. A comprehensive and …
of bioconversion reactions under protein-precipitating conditions. A comprehensive and …
Characterization of a feruloyl esterase from Lactobacillus plantarum
Lactobacillus plantarum is frequently found in the fermentation of plant-derived food
products, where hydroxycinnamoyl esters are abundant. L. plantarum WCFS1 cultures were …
products, where hydroxycinnamoyl esters are abundant. L. plantarum WCFS1 cultures were …
A Lactobacillus plantarum esterase active on a broad range of phenolic esters
Lactobacillus plantarum is the lactic acid bacterial species most frequently found in the
fermentation of food products of plant origin on which phenolic compounds are abundant. L …
fermentation of food products of plant origin on which phenolic compounds are abundant. L …
Production, characterization and applications of tannase
J Yao, GS Guo, GH Ren, YH Liu - Journal of Molecular Catalysis B …, 2014 - Elsevier
Tannases, tannin acylhydrolases, are an important group of biotechnologically relevant
enzymes which were utilized in a number of industrial applications, including the …
enzymes which were utilized in a number of industrial applications, including the …