Results 111 to 120 of about 292,806 (184)

Formation and utilization of acetoin, an unusual product of pyruvate metabolism by Ehrlich and AS30-D tumor mitochondria.

, 1987
International audience[14C]Pyruvate was rapidly non-oxidatively decarboxylated by Ehrlich tumor mitochondria at a rate of 40 nmol/min/mg of protein in the presence or absence of ADP.
Lehninger, Al, Baggetto, Lg
core   +1 more source

REDUCTION OF ACETOIN TO 2,3 BUTANEDIOL IN KLEBSIELLA PNEUMONIAE: A STEREOCHEMICAL MODEL AND KINETICS

, 1981
The fermentation of D-xylose by Klebsiella pneumoniae (ATCC 8724) produces a mixture of 2,3 butanediol stereoisomers. These isomers were separated by aqueous liquid chromatography and identified as meso and L(+) 2,3 butanediol, the former being the major
VOLOCH, MARCIO
core  

Metabolites and Whole-Genome Analysis of the Lichenysin-Producing <i>Bacillus licheniformis</i> YC7. [PDF]

Foods
Liu X, Tang Z, Li H, He W, Chen Y, Guan B, Quan W.   +6 more
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]

Curr Res Food Sci
Wei G, Zhang W, Chai Y, Wang T, Li Z, Prabakusuma AS, Huang A, Li Y.   +7 more
europepmc   +1 more source

Integrated metagenomic-metabolomic insights into plant-microbe interactions mediated by <i>Bacillus</i> volatile compounds. [PDF]

Appl Environ Microbiol
Yang H, Liu W, Niu J, Geng B, Qiu P, Li H, Bao J, Pu X, Li Y, Jia X, Sun Y, Han Y.   +11 more
europepmc   +1 more source

Metabolite-Pool Networks and Biological-Non-Enzymatic Synergy in Volatile Flavor Formation by Lactic Acid Bacteria in Fermented Foods: A Review. [PDF]

Foods
Tong H, Li J, Jing Y, Tian B, Luo D.
europepmc   +1 more source

Engineering of Corynebacterium glutamicum for the enhanced production of optically pure (meso)-2,3-butanediol. [PDF]

Bioresour Bioprocess
Song ES, Kim KH, Lee JY, Jeong KJ.
europepmc   +1 more source

Geographic origin and wheat variety shape microbial and functional profiles of brewing wheat for Daqu fermentation. [PDF]

Front Microbiol
Tang H, Zheng S, Lai Y, Wang Q, Yang N, Luo N, Cai L, Liu Y, Chen X, Yang Y, Wan H, Liu Z, Li Y, Yang F, Yang W, Ren Y, Li J.   +16 more
europepmc   +1 more source

Exploration of Genomic Features and Volatile Flavor Production of Yeasts Isolated from Commercial Korean Rice Wine Makgeolli. [PDF]

J Microbiol Biotechnol
Yoo SJ, Kim J, Park YJ, Park H, Moon HY, Han SW, Song SW, Eyun SI, Jeon CO, Kang HA.   +9 more
europepmc   +1 more source

Soybean Growth Promotion by the Euryhaline Marine Bacterium <i>Cobetia amphilecti</i> KMM 296 Is Associated with Hormonal and Transcriptional Responses. [PDF]

Plants (Basel)
Yugay YA, Sadykov AA, Kudinova OD, Yaroshenko YL, Fialko AV, Sorokina MR, Alaverdov ES, Vasyutkina EA, Rusapetova TV, Nedashkovskaya OI, Bulgakov VP, Balabanova LA, Shkryl YN.   +12 more
europepmc   +1 more source