Results 31 to 40 of about 8,530 (183)

Construction of acetoin high-producing Bacillus subtilis strain

Biotechnology & Biotechnological Equipment, 2016
This paper describes the construction and selection of a high-producing mutant, Bacillus subtilis HB-32, with enhanced acetoin yield and productivity. The mutant was obtained by the protoplast fusion of a Bacillus subtilis mutant TH-49 (Val−) producing ...
Yanjun Tian, Hui Xu, Jianjun Liu, Wei Chen, Wentao Sun, Yongquan Chen   +5 more
doaj   +1 more source

Metabolic Remodeling during Biofilm Development of Bacillus subtilis

mBio, 2019
Biofilms are structured communities of tightly associated cells that constitute the predominant state of bacterial growth in natural and human-made environments.
Tippapha Pisithkul, Jeremy W. Schroeder, Edna A. Trujillo, Ponlkrit Yeesin, David M. Stevenson, Tai Chaiamarit, Joshua J. Coon, Jue D. Wang, Daniel Amador-Noguez   +8 more
doaj   +1 more source

Thiamine Diphosphate‐Dependent Biocatalysis in the 21st Century

Chemistry – A European Journal, EarlyView.
This account summarizes the major discoveries and recent advances, highlighting the biocatalytic abilities, mechanistic studies, and feature‐based classification that are shaping emerging perspectives on thiamine diphosphate (ThDP)‐dependent catalysis.
Lucrezia Lanza, Daniela Bjarnesen, Michael Müller   +2 more
wiley   +1 more source

Optimization of process variables for acetoin production in a bioreactor using Taguchi orthogonal array design

Heliyon, 2020
Microbial production of acetoin is eco-friendly and inexpensive when compared with its synthetic methods of production. In the present findings, bioproduction of acetoin in a typical bioreactor was discussed with a view to ascertain the seemingly ...
Abiola Ezekiel Taiwo, Tafirenyika Nyamayaro Madzimbamuto, Tunde Victor Ojumu   +2 more
doaj   +1 more source

Synergistic Catalysis for Closed‐Loop Alcohol Refining: Concurrent H2 Evolution and Selective Oxidation

EcoEnergy, EarlyView.
Photocatalytic, electrocatalytic, and photoelectrocatalytic systems exhibit a clear synergistic integration logic in closed‐loop alcohol refining—concurrently driving hydrogen evolution and selective alcohol oxidation to enable the directed conversion of alcohols into high‐value chemicals.
Wei Ren, Jinhe Li, Banghu Wei, Mohamed Hussein Abdurahman, Ahmad Zuhairi Abdullah, Xiaohui Yu, Weikang Wang, Qinqin Liu   +7 more
wiley   +1 more source

Screening of High-yielding Tetramethylpyrazine Bacillus and Its Effect on the Accumulation Process of Maotai-flavor Liquor

Shipin gongye ke-ji, 2022
In order to increase and stabilize the content of tetramethylpyrazine in liquor, 13 strains of Bacillus were isolated from Maotai Daqu samples, and 5 strains with excellent protease production were selected through the preliminary screening of protease ...
Ying ZHANG, Xiaoxiao LI, Jinghui LI, Xiaomin LIU, Xiangyun XIE, Jun LU, Changwen LI, Cuiying ZHANG, Dongguang XIAO   +8 more
doaj   +1 more source

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Metabolic Engineering of Microorganisms to Produce Pyruvate and Derived Compounds

Molecules, 2023
Pyruvate is a hub of various endogenous metabolic pathways, including glycolysis, TCA cycle, amino acid, and fatty acid biosynthesis. It has also been used as a precursor for pyruvate-derived compounds such as acetoin, 2,3-butanediol (2,3-BD), butanol ...
Qian Luo, Nana Ding, Yunfeng Liu, Hailing Zhang, Yu Fang, Lianghong Yin   +5 more
doaj   +1 more source

Effect of myrtle aromatization on chemical profile, sensory perception, and bioactivity of white wine vinegar

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Vinegar is a popular sour condiment rich in nutrients and bioactive components. Individual sour responsiveness greatly affects vinegar acceptance and diet consumption. In this study, the effect of aromatization with myrtle (Myrtus communis), a health‐beneficial Mediterranean aromatic plant, on the chemical composition, sensory ...
Antonella Rosa, Franca Piras, Flaminia Cesare Marincola, Valeria Sogos, Carla Masala   +4 more
wiley   +1 more source

Transcriptome and Volatilome Analysis During Growth of Brochothrix thermosphacta in Food: Role of Food Substrate and Strain Specificity for the Expression of Spoilage Functions

Frontiers in Microbiology, 2019
Brochothrix thermosphacta is one of the main spoilers in food, responsible for meat and seafood spoilage through the production of malodorous volatile organic compounds.
Nassima Illikoud, Rodérick Gohier, Dalal Werner, Célia Barrachina, David Roche, Emmanuel Jaffrès, Monique Zagorec   +6 more
doaj   +1 more source