title: Short communication: 3-phenyllactic acid production in milk by Pediococcus pentosaceus SK25 during laboratory fermentation process.
abstract: 3-Phenyllactic acid (PLA) is a broad-spectrum antimicrobial compound, produced by a wide range of lactic acid bacteria. A novel lactic acid bacteria strain with high PLA-producing ability, Pediococcus pentosaceus SK25, was isolated from traditional Chinese pickles. When grown in de Man, Rogosa, Sharpe broth at 30°C for 36h, this strain produced 135.6mg/L of PLA. Using this strain as starter for milk fermentation, 47.2mg/L of PLA was produced after fermentation for 12h. The PLA production was significantly improved by phenylalanine supplement, but was completely inhibited by tyrosine supplement.
authors.affiliation: State Key Laboratory of Food Science and Technology, Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, and.
authors.forename: Shuhuai
authors.initials: S
authors.lastname: Yu
authors.affiliation: State Key Laboratory of Food Science and Technology, Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, and.
authors.forename: Chen
authors.initials: C
authors.lastname: Zhou
authors.affiliation: State Key Laboratory of Food Science and Technology, Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, and.
authors.forename: Tao
authors.initials: T
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, and; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
authors.forename: Bo
authors.initials: B
authors.lastname: Jiang
authors.affiliation: State Key Laboratory of Food Science and Technology, Ministry of Education, Key Laboratory of Carbohydrate Chemistry and Biotechnology, and; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China. Electronic address: wmmu@jiangnan.edu.cn.
authors.forename: Wanmeng
authors.initials: W
authors.lastname: Mu
mesh_terms: D000818:Animals; D000890:Anti-Infective Agents / Q000378:metabolism; D005260:Female; D005285:Fermentation; D007773:Lactates / Q000037:antagonists & inhibitors / Q000378:metabolism*; D008892:Milk / Q000737:chemistry* / Q000378:metabolism / Q000382:microbiology; D010376:Pediococcus / Q000737:chemistry / Q000187:drug effects / Q000378:metabolism*; D010649:Phenylalanine / Q000378:metabolism; D017422:Sequence Analysis, DNA / Q000662:veterinary; D014443:Tyrosine / Q000378:metabolism
chemical_list: D000890:Anti-Infective Agents; D007773:Lactates; C017648:3-phenyllactic acid; D014443:Tyrosine; D010649:Phenylalanine
keywords: 3-phenyllactic acid; Pediococcus pentosaceus; fermentation; lactic acid bacteria