Results 21 to 30 of about 8,530 (183)

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, Zhihao Fu, Xiangying Zhao, Mingjing Yao, Yuchen Li, Liping Liu, Jianjun Liu, Yanjun Tian   +7 more
doaj   +1 more source

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, Mauro Paolini, Raffaele Guzzon, Andrea Mancini, Roberto Larcher, Tomas Roman Villegas, Elena Franciosi   +6 more
doaj   +1 more source

Efficient (3S)-Acetoin and (2S,3S)-2,3-Butanediol Production from meso-2,3-Butanediol Using Whole-Cell Biocatalysis

Molecules, 2018
(3S)-Acetoin and (2S,3S)-2,3-butanediol are important platform chemicals widely applied in the asymmetric synthesis of valuable chiral chemicals. However, their production by fermentative methods is difficult to perform.
Yuanzhi He, Feixue Chen, Meijing Sun, Huifang Gao, Zewang Guo, Hui Lin, Jiebo Chen, Wensong Jin, Yunlong Yang, Liaoyuan Zhang, Jun Yuan   +10 more
doaj   +1 more source

Effect of alsD deletion and overexpression of nox and alsS on diacetyl and acetoin production by Lacticaseibacillus casei during milk fermentation

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, Yan Jing, Haiyan Yu, Juan Huang, Haibin Yuan, Xinman Lou, Bei Wang, Zhiyuan Xu, Chen Chen   +8 more
doaj   +1 more source

Accelerated Electro-Fermentation of Acetoin in Escherichia coli by Identifying Physiological Limitations of the Electron Transfer Kinetics and the Central Metabolism

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, Laura-Alina Philipp, Johannes Gescher   +2 more
doaj   +1 more source

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, L. P. Nerovnykh, M. M. Kobleva   +2 more
doaj   +1 more source

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

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, Laura Fernández-García, Lucía Blasco, Pamela Cribb, Anton Ambroa, Gabriela Leticia Müller, Felipe Fernández-Cuenca, Felipe Fernández-Cuenca, Felipe Fernández-Cuenca, Inés Bleriot, Ramiro Esteban Rodríguez, Beatriz G. V. Barbosa, Rafael Lopez-Rojas, Rafael Lopez-Rojas, Rafael Lopez-Rojas, Rocío Trastoy, María López, Germán Bou, María Tomás, María A. Mussi   +19 more
doaj   +1 more source

Immobilization of Alcohol Dehydrogenase, Acetaldehyde Lyase, and NADH Oxidase for Cascade Enzymatic Conversion of Ethanol to Acetoin

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, Jia-Ying Huang, Qiang Zhou, Yuan-Yuan Xu, Ponnandy Prabhu, Ye-Wang Zhang   +5 more
doaj   +1 more source

Comparative Study on Morphology, Flavor, and Taste Profile, and Descriptive Sensory Analysis of Conventional Cream Cheese and Non-Dairy Cream Cheese. [PDF]

Food Sci Nutr
Systematic comparison of dairy cream cheese, commercial non‐dairy cheese, and plant‐based prototypes (P1–P3). The optimized formulation (P3) exhibited a compact microstructure (SEM), reduced beany off‐flavors (PCA), balanced taste attributes, and improved overall acceptability approaching commercial dairy standards.
Janpeng H, Banpacha N, Renaldi G, Samakradhamrongthai RS.   +3 more
europepmc   +2 more sources