Results 31 to 40 of about 10,668 (168)
Metabolic Engineering of Bacillus licheniformis for Production of Acetoin
Frontiers in Bioengineering and Biotechnology, 2020 Acetoin is a potential platform compound for a variety of chemicals. Bacillus licheniformis MW3, a thermophilic and generally regarded as safe (GRAS) microorganism, can produce 2,3-butanediol with a high concentration, yield, and productivity.
Chuanjuan Lü +7 more
doaj +1 more source
Acetoin Metabolism of Bacteria [PDF]
, 1959 Part I On the Production of Acetoin Using E. coli, A. aerogenes, Sal. typhi and Staph. aureus as test organisms, the auther studied on the production of acetoin by the growing cells and the resting cells of these microorganisms and the following results ...
Yasuhiro Maeda, Maeda, Yasuhiro
core +1 more source
Maternally-transmitted microbiota affects odor emission and preference in Drosophila larva
Scientific Reports, 2017 Experimental studies show that early sensory experience often affects subsequent sensory preference, suggesting that the heterogeneity of sensory cues in nature could induce significant inter-individual behavioral variation, potentially contributing to ...
Jean-Pierre Farine +4 more
doaj +1 more source
Frontiers in Chemical Engineering, 2022 2,3-butanediol (2,3-BDO) is a platform chemical that can be converted to a wide array of products ranging from bio-based materials to sustainable aviation fuel.
Ryan J. Stoklosa +2 more
doaj +1 more source
Conversion of Enantiomers during the Separation of Acetoin from Fermentation Broth
Fermentation, 2022 Acetoin (AC) is an important platform compound with two enantiomers (R)-AC and (S)-AC. Due to its unique spatial structure, optically pure AC has particularly high application in asymmetric synthesis.
Jiaxiang Zhang +7 more
doaj +1 more source
Chemical and Quality Changes in Natural Green Manzanilla Olives: Impact of Preservation, Brine, and Storage. [PDF]
J Food SciABSTRACT This study evaluated the effect of different storage conditions on the chemical (pH, acidity, organic acids, polyols, phenolic compounds, and volatilome) and quality characteristics (surface color, brine color, and firmness) of natural green Manzanilla table olives.
Cortés-Delgado A +2 more
europepmc +2 more sources
Bacterial Complexity of Traditional Mountain Butter Is Affected by the Malga-Farm of Production
Microorganisms, 2021 Bacteria can play different roles affecting flavors and food characteristics. Few studies have described the bacterial microbiota of butter. In the present paper, next-generation sequencing was used to determine bacterial diversity, together with ...
Silvia Schiavon +6 more
doaj +1 more source
Capacitive Field‐Effect Biosensor Applied for the Detection of Acetoin in Alcoholic Beverages and Fermentation Broths [PDF]
, 2021 An acetoin biosensor based on a capacitive electrolyte–insulator–semiconductor (EIS) structure modified with the enzyme acetoin reductase, also known as butane-2,3-diol dehydrogenase (Bacillus clausii DSM 8716T), is applied for acetoin detection in beer,
Johannes Bongaerts +19 more
core +2 more sources
Journal of Dairy Science, 2022 : Diacetyl and acetoin are key aroma components of fermented milk but are produced in low concentrations by starter cultures. In this study, we expressed NADH oxidase, acetolactate synthase, and inactivated acetolactate decarboxylase in ...
Huaixiang Tian +8 more
doaj +1 more source
Effect of Thermal and Freeze-Drying on the Volatile Composition of Mountain Horopito (Pseudowintera colorata) and Kawakawa (Piper excelsum). [PDF]
J Food SciABSTRACT Mountain horopito (Pseudowintera colorata) and kawakawa (Piper excelsum) are plants endemic to Aotearoa|New Zealand with cultural and medicinal importance for Indigenous Māori. These plants have also become popular in food applications. Drying is an important preservation technique for extending the shelf life of herbs, which alters the ...
Ham EE +8 more
europepmc +2 more sources