The Utilisation of Acrylamide by Selected Microorganisms Used for Fermentation of Food
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 (<i>Leuconostoc mesenteroides, Lactobacillus acidophilus<...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/80c4f9754b9a40c18a26be76c68f4c2d |
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