Results 1 to 10 of about 10,745 (217)

Comparative Study on Morphology, Flavor, and Taste Profile, and Descriptive Sensory Analysis of Conventional Cream Cheese and Non-Dairy Cream Cheese. [PDF]

Food Sci Nutr
Systematic comparison of dairy cream cheese, commercial non‐dairy cheese, and plant‐based prototypes (P1–P3). The optimized formulation (P3) exhibited a compact microstructure (SEM), reduced beany off‐flavors (PCA), balanced taste attributes, and improved overall acceptability approaching commercial dairy standards.
Janpeng H, Banpacha N, Renaldi G, Samakradhamrongthai RS.   +3 more
europepmc   +2 more sources

Metabolic interplay in a synthetic consortium: insights into the mediating role of a minority species. [PDF]

Front Microbiol
Backes C, Ranava D, Infossi P, Delecourt L, Roger M, Giudici-Orticoni MT.   +5 more
europepmc   +1 more source

Genome sequence of the endophytic biocontrol and plant growth-promoting <i>Serratia marcescens</i> strain Sm25P5 from wheat seed. [PDF]

Microbiol Resour Announc
Ali J, Medha LM, Karmokar TC, Hasnat S, Gupta DR, Islam T.   +5 more
europepmc   +1 more source

Regeneration of cofactor NAD(P)⁺ with NAD(P)H oxidase for the production of value-added chemicals. [PDF]

Front Bioeng Biotechnol
Zhou LJ, Long SX, Huan T, Wu Y, Zhang YW.   +4 more
europepmc   +1 more source

Analysis of nutritional components and flavor compounds in naturally fermented, fermentation agent-fermented, and unfermented multi-grain pancakes. [PDF]

Food Chem X
Ma X, Zhang X, Du Y, Zhu H, Zhang B, Wang C, Mao S, Guo S.   +7 more
europepmc   +1 more source

Effect of Antioxidant-Rich Diets, Rearing, Harvesting, and Processing Conditions on Off-Odor Volatile Formation, Lipid Content, Fatty Acid Profile, and Antioxidant Activity in Yellow Perch (<i>Perca flavescens</i>). [PDF]

Foods
Kaur M, Hossain MZ, Shep P, Gregory A, Cole RM, Deng DF, Barringer S.   +6 more
europepmc   +1 more source

Substrate dependent growth conditions and moisture dynamics drive aroma development in solid-state <i>Aspergillus oryzae</i> (koji) fermentations of cereal and oilseed processing side streams. [PDF]

Front Microbiol
Holt S, Melzer F, Pivcevic CPP, Olsen K, Nielsen DS, Tirelli L.   +5 more
europepmc   +1 more source

Acetoin Metabolism in Bacteria

Critical Reviews in Microbiology, 2007
Acetoin is an important physiological metabolite excreted by many microorganisms. The excretion of acetoin, which can be diagnosed by the Voges Proskauer test and serves as a microbial classification marker, has its vital physiological meanings to these microbes mainly including avoiding acification, participating in the regulation of NAD/NADH ratio ...
Ping Xu, Zijun Xiao
exaly   +3 more sources

Prospects on bio-based 2,3-butanediol and acetoin production: Recent progress and advances

Biotechnology Advances, 2022
Apostolis A Koutinas, Ashish A Prabhu
exaly  

High-yield production of ()-acetoin in by deleting genes for NAD(P)H-dependent ketone reductases producing meso-2,3-butanediol and 2,3-dimethylglycerate

Metabolic Engineering, 2021
Sujin Kim, Joonwon Kim, Ji-Sook Hahn
exaly