Metabolic response of Candida albicans to phenylethyl alcohol under hyphae-inducing conditions. [PDF]
PLoS ONE, 2013 Phenylethyl alcohol was one of the first quorum sensing molecules (QSMs) identified in C. albicans. This extracellular signalling molecule inhibits the hyphal formation of C. albicans at high cell density.
Ting-Li Han +3 more
doaj +4 more sources
Phenylethyl Alcohol-Based Polymeric Nanogels Obtained Through Polymerization-Induced Self-Assembly Toward Achieving Broad-Spectrum Antibacterial Activity [PDF]
GelsThe emergence of bacterial resistance has spurred an urgent need to develop effective alternatives to traditional antibiotics. Phenylethyl alcohol from plants exhibits potential antimicrobial properties, but its efficacy is limited due to its compromised
Rui Xie +6 more
doaj +2 more sources
Multi‐Omics Reveals Phenethyl Acetate and Its Producer Lactiplantibacillus plantarum as Key Drivers of Enhanced Palatability in Alfalfa Silage [PDF]
Microbial BiotechnologyHigh‐quality silage enhances palatability and feed intake; however, the effects of co‐fermentation with flavouring agents and lactic acid bacteria (LAB) on its flavour quality, core microbiota, and taste‐active amino acids remain unclear.
Zhihui Fu +7 more
doaj +2 more sources
Microbial Communities, Volatile Flavor Profiles and Metabolomic Characteristics During Traditional Hakka Huangjiu Fermentation [PDF]
FoodsThe brewing of Traditional Hakka Huangjiu (THHJ) is usually divided into saccharification and post-fermentation. Microbial succession during saccharification is the major factor influencing the development of the volatile and non-volatile substances in ...
Lin Cheng +6 more
doaj +2 more sources
Correction: Metabolic Response of to Phenylethyl Alcohol under Hyphae-Inducing Conditions.
PLoS ONE, 2013 The legends of Figures 1 and 2 were swapped. The correct version of those figure legends are available below: Figure 1. Growth curves of C. albicans cells grown in the presence (red) or absence (blue) of phenylethyl alcohol (15 mM). Figure 2. The morphology of C.
Ting-Li Han +3 more
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Enhancing the Signature Rose Aroma of Kluyveromyces marxianus-Fermented Milk Beer via Adaptive Laboratory Evolution [PDF]
FoodsMilk beer, a modern Chinese dairy beverage, is usually fermented by the co-culture of lactic acid bacteria (LAB) and Kluyveromyces marxianus (K. marxianus), with the latter known for its ability to produce aroma compounds.
Chen Xing +7 more
doaj +2 more sources
Recovery of phenylethyl alcohol from aqueous solution by batch adsorption
Open ChemistryAdsorption of phenylethyl alcohol (PEA) from aqueous solution onto Macronet MN202 was carried out by batch experiments. The effects of initial PEA concentration (250–6,000 mg L−1), adsorbent amount (0.025–1 g), and temperature (25–40°C) on the adsorption
Biçakci Elif +2 more
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Evaluating the Influence of Two Different Red Wines on the Physicochemical Properties, Volatile Compound Profiles, and Sensory Attributes of Wine-Soaked Pressed Cheeses [PDF]
FoodsThis study evaluated the effects of wine-soaking on cow’s milk pressed cheese properties and developed a standardized cheesemaking procedure. Cheese was soaked in Cabernet Sauvignon and Alicante Bouschet red wines for two soaking periods of four days ...
Paulina Freire +7 more
doaj +2 more sources
Inhibitory effects of acetophenone or phenylethyl alcohol as fumigant to protect soybean seeds against two aflatoxin-producing fungi [PDF]
Journal of Food Science and Technology, 2018 Sawai Boukaew
exaly +2 more sources