Formation of lactic, acetic, succinic, propionic, formic and butyric acid by lactic acid bacteria

By S. Özçelik, E. Kuley, F. Özoğul. 2016

193 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/c1433a75e67de1edd28e94c9b2174ddf3d23300b

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1. Xiaojia Bai
2. Meluleki Hungwe
3. Zhen Shao
4. Jiangtao Wu
5. Yanping Wang
6. Yaqi Wang
7. Jinju Wang
8. Weitao Geng

Citations in the corpus

• Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry (2021, background): “Lactis (Sezen et al., 2016) 3-Hydroxypropionic acid produced through glycerol metabolism 3-Hydroxypropionic acid is an important platform chemical Limosilactobacillus reuteri (Kumar et al., 2013) The production of lactic acid, propionic acid was and succinic acid in fermented silages The production…”