Results 31 to 40 of about 16,465 (207)
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
Microorganisms, 2020 Anode-assisted fermentations offer the benefit of an anoxic fermentation routine that can be applied to produce end-products with an oxidation state independent from the substrate.
Sebastian Beblawy +2 more
doaj +1 more source
Decoding odor quality and intensity in the Drosophila brain [PDF]
, 2014 To internally reflect the sensory environment, animals create neural maps encoding the external stimulus space. From that primary neural code relevant information has to be extracted for accurate navigation.
Bausenwein +67 more
core +4 more sources
Production of tetra-methylpyrazine using engineered Corynebacterium glutamicum. [PDF]
, 2020 Corynebacterium glutamicum ATCC 13032 is an established and industrially-relevant microbial host that has been utilized for the expression of many desirable bioproducts.
Chen, Yan +8 more
core
Multivariate statistical analysis for the identification of potential seafood spoilage indicators [PDF]
, 2017 Volatile organic compounds (VOCs) characterize the spoilage of seafood packaged under modified atmospheres (MAs) and could thus be used for quality monitoring.
Abatih, Emmanuel +6 more
core +2 more sources
INFLUENCE OF YEAST RACES ON AROMATIC PROPERTIES OF CHAMPAGNE PREPARED USING TRADITIONAL TECHNOLOGY
Новые технологии, 2020 Biosynthetic abilities of yeast contribute to improving the composition of the aromatic complex of sparkling wines and its balance. Knowledge of the biosynthetic characteristics of certain races of yeast and careful selection of them make it possible to ...
L. V. Gnetko +2 more
doaj +1 more source
Energies, 2022 Acetoin, a four-carbon hydroxyl-keto compound, is used in the food, pharmaceutical, and chemical industries. The cascade enzymatic production is considered a promising and efficient method to produce acetoin.
Xue-Yong Li +5 more
doaj +1 more source
Chromatographic Profiling of Artisanal Chocolates: Volatile Composition and Methylxanthines as Markers of Cocoa Content. [PDF]
J Food SciABSTRACT The increasing demand for artisanal chocolates highlights the importance of reliable analytical strategies for quality assurance and product authentication. In this study, 45 Brazilian artisanal chocolates (36%–100% cocoa) were characterized by integrated chromatographic and chemometric analyses. Seventeen representative samples were evaluated
Altissimo J +7 more
europepmc +2 more sources
Quorum and Light Signals Modulate Acetoin/Butanediol Catabolism in Acinetobacter spp.
Frontiers in Microbiology, 2019 Acinetobacter spp. are found in all environments on Earth due to their extraordinary capacity to survive in the presence of physical and chemical stressors. In this study, we analyzed global gene expression in airborne Acinetobacter sp.
Marisel Romina Tuttobene +19 more
doaj +1 more source
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 +5 more
doaj +1 more source