Metabolite-Pool Networks and Biological-Non-Enzymatic Synergy in Volatile Flavor Formation by Lactic Acid Bacteria in Fermented Foods: A Review. [PDF]
Tong H, Li J, Jing Y, Tian B, Luo D.
europepmc +1 more source
Cheese flavor formation in cream-enriched yogurt: Molecular characterization of lipid flavour precursors, aroma-active compounds, and molecular docking analysis. [PDF]
Wei G +7 more
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Isolation and characterization of acetoin-producing <i>Bacillus</i> species from <i>Salicornia europaea</i> rhizosphere with evaluation of their saline-alkaline adaptation. [PDF]
Li Y +7 more
europepmc +1 more source
Metabolic engineering of <i>Lacticaseibacillus paracasei</i> alleviates post-acidification and reshapes metabolite profiles in probiotic yogurt. [PDF]
Li B, Ye L, Dai R, Wang X, Chen Y.
europepmc +1 more source
Engineering <i>Pseudomonas putida</i> for the Production of 2,3-Butanediol Isomers and Acetoin. [PDF]
Cano I +4 more
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Metabolism of acetoin. 2. Metabolic conversions of acetoine, pyruvate and acetate by rabbit-kidney tissue dispersions [PDF]
J, DAWSON, R P, HULLIN
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OBSERVATIONS ON THE METABOLISM OF ACETOIN
W.W. Westerfeld, Robert L. Berg
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Integrated metagenomic-metabolomic insights into plant-microbe interactions mediated by <i>Bacillus</i> volatile compounds. [PDF]
Yang H +11 more
europepmc +1 more source
An Oxygen-Responsive Metabolic Shift in Gut Bacterium <i>Enterococcus faecalis</i> Leads to Production of Imidazolium Antibiotics That Disrupt the Proton Motive Force. [PDF]
Lee JH +10 more
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Pea Yogurt Alternatives: Aroma Modification by Starter Selection and Carbohydrate Addition. [PDF]
Yu G +5 more
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