Results 61 to 70 of about 8,409 (180)

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

Enhancing Probiotic Performance in Food Matrices: From Strain Selection to Bioengineering

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Probiotics are central to functional food innovation, but their application is limited by viability loss during processing, storage, and gastrointestinal (GI) transit. A key insight is that viability and functionality are distinct attributes; maintaining high cell counts does not guarantee that probiotics retain their beneficial properties ...
Sidney Rodrigues de Jesus Silva, Ramila Cristiane Rodrigues, Rosângela Freitas, Paulo César Stringheta, Pedro Henrique Campelo, Evandro Martins   +5 more
wiley   +1 more source

Chemical and Quality Changes in Natural Green Manzanilla Olives: Impact of Preservation, Brine, and Storage

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT 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.
Amparo Cortés‐Delgado, José Luis Ruiz‐Barba, Alfredo Montaño   +2 more
wiley   +1 more source

Simultaneous biosynthesis of (R)-acetoin and ethylene glycol from D-xylose through in vitro metabolic engineering

Metabolic Engineering Communications, 2018
(R)-acetoin is a four-carbon platform compound used as the precursor for synthesizing novel optically active materials. Ethylene glycol (EG) is a large-volume two-carbon commodity chemical used as the anti-freezing agent and building-block molecule for ...
Xiaojing Jia, Robert M. Kelly, Yejun Han
doaj   +1 more source

Effect of Thermal and Freeze‐Drying on the Volatile Composition of Mountain Horopito (Pseudowintera colorata) and Kawakawa (Piper excelsum)

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT 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 ...
Elizabeth Eilidh Ham, Arvind Subbaraj, Santanu Deb‐Choudhury, Keegan Burrow, James David Morton, Damir D. Torrico, Chrystal O'Connor, Kyla Smith, Carolina E. Realini   +8 more
wiley   +1 more source

Formate hydrogen lyase mediates stationary-phase deacidification and increases survival during sugar fermentation in acetoin-producing enterobacteria

Frontiers in Microbiology, 2015
Two fermentation types exist in the Enterobacteriaceae family. Mixed-acid fermenters produce substantial amounts of lactate, formate, acetate and succinate, resulting in lethal medium acidification.
Bram eVivijs, Leticia Ungaretti Haberbeck, Leticia Ungaretti Haberbeck, Victor eBaiye Mfortaw Mbong, Kristel eBernaerts, Annemie eGeeraerd, Abram eAertsen, Chris W Michiels   +7 more
doaj   +1 more source

Metabolic Flux and Growth Profiling of Megasphaera cerevisiae for Medium‐Chain Fatty Acid Synthesis

Environmental Microbiology Reports, Volume 18, Issue 4, August 2026.
Characterising the metabolism of medium‐chain fatty acids in Megasphaera cerevisiae, based on genome‐scale metabolic modelling and integration with experimental data obtained from controlled bioreactor cultivations. The iterative approach aligns in silico predictions with empirical observations and a refined model was obtained.
Wael Sabra, Sonia Villotti, Joachim Fensterle, An‐Ping Zeng, Ahmed M. Haddad   +4 more
wiley   +1 more source

Stimulation of Fermentation in Yeasts by Acetoin and Oxygen

Nature, 1966
IN Warburg experiments with ‘resting’ cells, most yeasts show a Pasteur effect, that is, fermentation of glucose is inhibited under aerobic conditions. This effect is generally regarded as an inhibition of fermentation by respiration, for example, as a result of a lack of inorganic phosphate (Pi) or adenosine diphosphate (ADP)1,2.
openaire   +4 more sources

Acetoin Promotes Plant Growth and Alleviates Saline Stress by Activating Metabolic Pathways in Lettuce Seedlings

Plants
Acetoin is a volatile organic compound, which is a class of metabolites produced by plant growth-promoting rhizobacteria. The mechanisms underlying plant growth promotion by acetoin and its potential to induce saline stress tolerance in plants are poorly
Chaowei Zhou, Hui Shen, Shangbo Yan, Changyi Ma, Jing Leng, Yu Song, Nan Gao   +6 more
doaj   +1 more source

C2α‐carbanion‐protonating glutamate discloses tradeoffs between substrate accommodation and reaction rate in actinobacterial 2‐hydroxyacyl‐CoA lyase

FEBS Open Bio, Volume 16, Issue 7, Page 1314-1327, July 2026.
Enzymes of the 2‐hydroxyacyl‐CoA lyase group catalyze the condensation of formyl‐CoA with aldehydes or ketones. Thus, by structural adaptation of active sites, practically any pharmaceutically and industrially important 2‐hydroxyacid could be biotechnologically synthesized. Combining crystal structure analysis, active site mutations and kinetic assays,
Michael Zahn, Barbara Seroka, Ryszard Lazny, Zenon Lotowski, Thore Rohwerder   +4 more
wiley   +1 more source