Results 141 to 150 of about 10,668 (168)

Genome sequence of the endophytic biocontrol and plant growth-promoting <i>Serratia marcescens</i> strain Sm25P5 from wheat seed. [PDF]

Microbiol Resour Announc
Ali J, Medha LM, Karmokar TC, Hasnat S, Gupta DR, Islam T.   +5 more
europepmc   +1 more source

Analysis of nutritional components and flavor compounds in naturally fermented, fermentation agent-fermented, and unfermented multi-grain pancakes. [PDF]

Food Chem X
Ma X, Zhang X, Du Y, Zhu H, Zhang B, Wang C, Mao S, Guo S.   +7 more
europepmc   +1 more source

Regeneration of cofactor NAD(P)⁺ with NAD(P)H oxidase for the production of value-added chemicals. [PDF]

Front Bioeng Biotechnol
Zhou LJ, Long SX, Huan T, Wu Y, Zhang YW.   +4 more
europepmc   +1 more source

Substrate dependent growth conditions and moisture dynamics drive aroma development in solid-state <i>Aspergillus oryzae</i> (koji) fermentations of cereal and oilseed processing side streams. [PDF]

Front Microbiol
Holt S, Melzer F, Pivcevic CPP, Olsen K, Nielsen DS, Tirelli L.   +5 more
europepmc   +1 more source

The olfactory receptor SNIF-1 mediates foraging for leucine-enriched diets in <i>C. elegans</i>. [PDF]

Elife
Siddiqui R, Mehta N, Ranjith G, Félix MA, Chen C, Singh V.   +5 more
europepmc   +1 more source

Unraveling the formation mechanism of pyrazines and their derivatives in the glucose-glycine Maillard reaction using carbon module labeling coupled with carbonyl analysis. [PDF]

Curr Res Food Sci
Zhao S, Li J, Liu H, Jin G, Wang W, Dong L, Du P, Xiao B, Zhang F, Li J, Wang F, Zeng C, Li C.   +12 more
europepmc   +1 more source

Mechanistic insights into microbial contribution and key flavor formation of cereal vinegar fermentation in the industrial closed solid-state fermenter. [PDF]

Curr Res Food Sci
Zhang A, Li N, Hu J, Wang J, Wang L, Zhang C, Song J, Liang K, Lang F, Zheng Y, Wang M.   +10 more
europepmc   +1 more source

Flavour chemistry and metabolic engineering of microbial synthetic pyrazines: decoding the path to green manufacturing of food aroma components. [PDF]

Curr Res Food Sci
Tong W, Wang Y, Yang Y, Zou Y, Luo H, Pu J.   +5 more
europepmc   +1 more source

Mechanisms of Acetoin Toxicity and Adaptive Responses in an Acetoin-Producing Species, Lactococcus lactis

Applied and Environmental Microbiology, 2021
International audienceAcetoin, 3-hydroxyl,2-butanone, has diverse uses in chemical industry, agriculture, and dairy industries as a volatile compound that generates aromas.
Alexandra Gruss, Celine Henry, Karine Gloux   +2 more
exaly   +2 more sources