Non-destructive measurement of volatile organic compounds in modified atmosphere packaged poultry using SPME-SIFT-MS in tandem with Headspace TD-GC-MS [PDF]
, 2017 A methodology was developed to measure volatile organic compounds (VOCs) in a non-destructive way inside modified atmosphere packaged (MAP) poultry (chicken fillets) samples stored at 4 degrees C.
De Meulenaer, Bruno +5 more
core +2 more sources
Effects of different brewing techniques on the contents of acetoin and ligustrazine in Shanxi aged vinegar [PDF]
Zhongguo niangzaoIn 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
Fermentation, 2023 2,3-Butanediol, acetoin and tetramethylpyrazine have a wide range of applications as important chemicals in the chemical, food and pharmaceutical fields.
Lin Shi +8 more
doaj +1 more source
Diacetyl (Acetoin) Reductase from Aerobacter aerogenes [PDF]
European Journal of Biochemistry, 1973 A kinetic study of diacetyl (acetoin) reductase in the reaction from diacetyl to acetoin has been performed.Product inhibition plots, similar to those obtained for the reduction of acetoin and the reverse reaction, were obtained. The kinetic mechanisms for the reactions catalyzed by the enzyme are proposed.
L, Johansen, S H, Larsen, F C, Stormer
openaire +2 more sources
Journal of Food Science, Volume 91, Issue 4, April 2026.ABSTRACT Mead is a fermented alcoholic beverage traditionally produced with honey, water, and yeast, with possible variations through the addition of fruits or spices. Butia catarinensis is a native Brazilian fruit with high sensory appeal, traditionally used in cachaça but underexplored in fermented beverages.
Rodrigo Ribeiro Arnt Sant'Ana +9 more
wiley +1 more source
Identification of target genes to control acetate yield during aerobic fermentation with Saccharomyces cerevisiae [PDF]
, 2016 Background: Aerobic fermentation of grape must, leading to respiro-fermentative metabolism of sugars, has been proposed as way of reducing alcohol content in wines.
Alda Joao Rodrigues +6 more
core +2 more sources
The return of metabolism: biochemistry and physiology of glycolysis
Biological Reviews, Volume 101, Issue 2, Page 751-803, April 2026.ABSTRACT Glycolysis is a fundamental metabolic pathway central to the bioenergetics and physiology of virtually all living organisms. In this comprehensive review, we explore the intricate biochemical principles and evolutionary origins of glycolytic pathways, from the classical Embden–Meyerhof–Parnas (EMP) pathway in humans to various prokaryotic and ...
Nana‐Maria Grüning +19 more
wiley +1 more source
Frontiers in Microbiology, 2019 Brochothrix thermosphacta is one of the main spoilers in food, responsible for meat and seafood spoilage through the production of malodorous volatile organic compounds.
Nassima Illikoud +6 more
doaj +1 more source
Effect of different NADH oxidase levels on glucose metabolism by Lactococus lactis : kinetics of intracellular metabolite pools determined by in vivo nuclear magnetic resonance [PDF]
Three isogenic strains of Lactococcus lactis with different levels of H2O-forming NADH oxidase activity were used to study the effect of oxygen on glucose metabolism: the parent strain L.
Neves, A.R. +7 more
core +1 more source
Medium alkalization due to carbon metabolism is largely responsible for inhibition of bacterial growth by Vibrio cholerae supernatants [PDF]
, 2017 Vibrio cholerae is the causative agent of the diarrheal disease cholera. Many Vibrio species secrete antimicrobial factors, though the identity of such a factor has not been determined for any V. cholerae strain.
Becker, Miranda
core +1 more source