Isolation, purification, identification, and discovery of the antibacterial mechanism of ld-phenyllactic acid produced by Lactiplantibacillus plantarum CXG9 isolated from a traditional Chinese fermented vegetable
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DOI: 10.1016/j.foodcont.2021.108490
Abstract: Abstract Phenyllactic acid (PLA) is an antimicrobial compound and has been rarely reported to naturally occur in food sources with the exception of honey, sourdough, and some pickles. In this study, a traditional Chinese fermented… read more here.
Keywords: phenyllactic acid; pla; cxg9; plantarum cxg9 ... See more keywords