Results 41 to 50 of about 11,480 (214)

Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters

Microorganisms, 2020
Autochthonous lactic acid bacteria (LAB) play a key role in the development of cheese flavor. As the pasteurization treatment on raw milk causes the elimination of LAB, secondary starter cultures are used in cheese manufacture to obtain cheeses with ...
Alessia Levante, Elena Bancalari, Martina Tambassi, Camilla Lazzi, Erasmo Neviani, Monica Gatti   +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

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., Mario Rippa, Carlo M. Bergamini, P. Paolo Giovannini, Alessandro Medici   +7 more
core   +1 more source

Effects of different brewing techniques on the contents of acetoin and ligustrazine in Shanxi aged vinegar [PDF]

Zhongguo niangzao
In order to improve the production process and enhance the quality of aged vinegar, using Cupei as the research object, the changes in alcohol content, total acid, acetoin and ligustrazine were examined during traditional and mechanical acetic acid ...
LANG Fanfan, XIA Yaoyao, SHEN Jin, LIANG Yanwen, ZAN Xuemei, YAN Yufeng
doaj   +1 more source

Dietary impact of agri‐food by‐products on the volatile composition of Tenebrio molitor larvae

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Incorporating Tenebrio molitor larvae as ingredients in common foods is a promising strategy to encourage their consumption. To achieve this, knowing their volatile profile and the factors that may modify the profile is essential. The effect of larval feeding over volatile composition remains under‐researched, for this reason; the ...
María Lourdes Morales, José Raúl Aguilera‐Velázquez, Raquel María Callejón, Juan Bautista, Daniel Gutiérrez‐Praena, Cristina Ubeda   +5 more
wiley   +1 more source

Cider alchemy: investigating the physicochemical and sensory properties of red‐fleshed apple juice and cider

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Red‐fleshed apples (RFAs) offer a distinctive edge in cider production due to their high phenolic content, contributing to unique colors and interesting flavor profiles. However, comprehensive studies on the physicochemical and sensory properties of RFA juices and ciders are limited.
Marbi Schwartz, Dalene de Beer, Marieta van der Rijst, Jeannine Marais   +3 more
wiley   +1 more source

Cultivo de bacillus polymyxa para a produção de acetoína: influência do pH e do tempo de cultivo do inóculo [PDF]

, 2005
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia QuímicaA aplicação de aromas alimentares produzidos por processos biotecnológicos tem apresentado um crescimento muito elevado ...
Costelli, Murilo Cesar
core  

Expression of the Klebsiella pneumoniae CG21 acetoin reductase gene in Clostridium, acetobutylicum ATCC 824

, 2001
[[abstract]]Acetoin reductase catalyzes the production of 2,3-butanediol from acetoin. The gene encoding the acetoin reductase of Klebsiella pneumoniae CG21 was cloned and expressed: in Escherichia coli and Clostridium acetobutylicum ATCC 824.
Wardwell, SA;Yang, YT;Chang, HY;San, KY;Rudolph, FB;Bennett, GN, S A Wardwell, K Y San, F B Rudolph, G N Bennett, Y T Yang, H Y Chang   +6 more
core   +1 more source

Biochemical evidence for multiple acetoin-forming enzymes in cultured plant cells

, 1999
Acetoin (3-hydroxy-2-butanon) production was investigated in extracts from suspension cultured cells of carrot, tobacco, maize and rice. Crude extracts were able to catalyze acetoin synthesis from pyruvate and/or acetaldehyde at rates ranging from 0.02 ...
FORLANI, Giuseppe, MANTELLI M., NIELSEN E., NIELSEN, ERIK, FORLANI G., Erik Nielsen, Giuseppe Forlani, Marzia Mantelli   +7 more
core   +2 more sources

Development of a mutant strain of Bacillus subtilis showing enhanced production of acetoin [PDF]

, 2013
This paper described the screening process of a mutant strain of Bacillus subtilis TH-49 showing specific characteristic and enhanced production of acetoin. The mutant was obtained by treating B.
Liu, J, Jia, S, Xu, H
core   +1 more source