The Utilisation of Acrylamide by Selected Microorganisms Used for Fermentation of Food.
acrylamide
amidase
lactic acid bacteria
probiotic
response surface methodology
yeast
Journal
Toxics
ISSN: 2305-6304
Titre abrégé: Toxics
Pays: Switzerland
ID NLM: 101639637
Informations de publication
Date de publication:
05 Nov 2021
05 Nov 2021
Historique:
received:
31
08
2021
revised:
09
10
2021
accepted:
03
11
2021
entrez:
25
11
2021
pubmed:
26
11
2021
medline:
26
11
2021
Statut:
epublish
Résumé
Acrylamide (AA) present in food is considered a harmful compound for humans, but it exerts an impact on microorganisms too. The aim of this study was to evaluate the impact of acrylamide (at conc. 0-10 µg/mL) on the growth of bacteria (
Identifiants
pubmed: 34822686
pii: toxics9110295
doi: 10.3390/toxics9110295
pmc: PMC8618435
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : National Science Centre in Poland
ID : 2016/21/B/NZ9/01171
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