Results 71 to 80 of about 10,745 (217)

Investigation of Acetoin Biosynthesis by Bacillus subtilis ACA-DC 1176 Growing on Crude Glycerol in Flask and Bioreactor Trials

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Acetoin biosynthesis by two Bacillus subtilis strains valorising crude glycerol was thoroughly explored within a pre-defined range of culture conditions and systems. B.
Dimitris Karayannis, Eleni Moraiti, Ourania Kalantzi, Seraphim Papanikolaou   +3 more
doaj   +1 more source

Effects of Different Drying Methods on the Meat Quality and Characteristic Flavor Compounds of Pacific White Shrimp

Food Frontiers, Volume 7, Issue 5, September 2026.
Different drying strategies regulated meat quality and characteristic flavor formation in Litopenaeus vannamei through distinct thermal and dehydration effects. HAFD enhanced non‐volatile umami compounds by promoting free amino acids, GMP, and EUC accumulation, whereas HAD and AFD intensified roasted‐aroma formation through pyrazines, aldehydes, esters,
Yiming Li, Nan Wang, Li Zhou, Weibin Cheng, Jiamin Song, Yanan Sun   +5 more
wiley   +1 more source

Effect of RISCO–NUTRIFOUR Probiotic on Growth and Carcass Traits in Broilers During Starter and Grower Phases

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Effect of RISCO–NUTRIFOUR Probiotic on Growth and Carcass Traits in Broilers During Starter and Grower Phases. A multi‐strain, multi‐kingdom probiotic (RISCO–NUTRIFOUR) administered through drinking water during the starter phase and through feed during the grower phase markedly enhanced broiler growth performance and feed conversion.
Abdulaziz A. Al‐abdullatif, Maged A. Al‐Garadi, Mohammed M. Qaid, Abdulkareem M. Matar, Mohammed Al‐Badwi, Mohsen M. Alobre, Gamaleldin M. Suliman, Elsayed O. Hussein   +7 more
wiley   +1 more source

Analysis of heterologous expression of phaCBA promotes the acetoin stress response mechanism in Bacillus subtilis using transcriptomics and metabolomics approaches

Microbial Cell Factories
Acetoin, a versatile platform chemical and popular food additive, poses a challenge to the biosafety strain Bacillus subtilis when produced in high concentrations due to its intrinsic toxicity.
Tao Li, Haixiang Li, Lei Zhong, Yufei Qin, Gege Guo, Zhaoxing Liu, Ning Hao, Pingkai Ouyang   +7 more
doaj   +1 more source

Avaliação do teor de acetoína em vinagres como forma de verificação de sua genuinidade [PDF]

, 2000
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico.Estudo sobre os vinagres de vinho e de álcool nacionais, objetivando-se um maior conhecimento das características físico-químicas desses produtos e o estabelecimento de ...
Takemoto, Sonia Yasuko
core  

Properties of a diacetyl (acetoin) reductase from Bacillus stearothermophilus

, 1996
The cells of Bacillus stearothermophilus contain an NADH-dependent diacetyl (acetoin) reductase. The enzyme was easily purified to homogeinity, partially cahracterized, and found to be composed of two subunits with thw same molecular weight.
Medici A., Giovannini P. P., Rippa M., Bergamini C. M.   +3 more
core   +1 more source

Impact of Inoculation Strategy on Dendrobium nobile Lindl. Rice Wine Quality Through the Use of Saccharomyces cerevisiae FBKL2.8022 and Wickerhamomyces anomalus FBKL2.8023

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This graphical abstract compares four fermentation strategies for D. nobile rice wine: simultaneous inoculation without D. nobile (SW), simultaneous inoculation with D. nobile (DnSW), sequential inoculation without D. nobile (WS), and sequential inoculation with D. nobile (DnWS). Simultaneous inoculation (SW/DnSW) enhanced volatile compound content (up
Hongling Gan, Guichun Huang, Lin Zhang, Lanyan Cen, Yifeng Dai, Shuyi Qiu, Xiaodan Wang, Chaoyang Wei   +7 more
wiley   +1 more source

Produção de diacetil e acetoína: desenvolvimento de um meio de cultivo e avaliação de fatores que alteram o crescimento de Lactococcus lactis subsp. lactis biovar. diacetylactis [PDF]

, 1999
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia QuímicaO diacetil e a acetoína são substâncias responsáveis por parte do aroma de diversos derivados do leite.
Carvalho, Júlio Cesar de
core  

Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This study explored how the addition of 1%–2% Spirulina powder affects bread quality, focusing on color, texture, volatile compounds, and sensory characteristics. Spirulina mainly influenced bread color and volatile profile, while texture remained largely unchanged. The enriched samples also showed more pronounced bitter and marine notes.
Francesca Masino, Emanuela Lo Faro, Alessandra Riggio, Marco Gammaitoni, Giulia Santunione, Fabio Licciardello, Andrea Antonelli, Giuseppe Montevecchi   +7 more
wiley   +1 more source

Utilization of plant derived lactic acid bacteria for efficient bioconversion of brewers' spent grain into acetoin

, 2023
Brewers' spent grain (BSG) is a major side-stream from the beer industry, with an annual estimated production of 39 million tons worldwide. Due to its high nutritional value, high abundance and low price, it has been proposed as an ingredient in human ...
Øzmerih, Süleyman, Todorov, Sanne Kjærulf, Huang, Wenkang, Shetty, Radhakrishna, Wätjen, Anders Peter, Bang-Berthelsen, Claus Heiner, Turner, Mark S.   +6 more
core   +1 more source