Bioaugmentation of Bacillus amyloliquefaciens–Bacillus kochii co-cultivation to improve sensory quality of flue-cured tobacco-Reference-Cited by-同舟云学术

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Bioaugmentation of Bacillus amyloliquefaciens–Bacillus kochii co-cultivation to improve sensory quality of flue-cured tobacco

Published:2021-09-04 Issue:9 Volume:203 Page:5723-5733
ISSN:0302-8933
Container-title:Archives of Microbiology
language:en
Short-container-title:Arch Microbiol

Author:

Wu Xinying^ORCID,Zhu Pengcheng,Li Dongliang,Zheng Tianfei,Cai Wen,Li Jianghua,Zhang Baoyu,Zhu Beibei,Zhang Juan,Du Guocheng

Funder

national key research and development program of china

2020 major science and technology special project of china tobacco corporation

the major science and technology special project of china tobacco sichuan industrial co., ltd.

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Molecular Biology,General Medicine,Biochemistry,Microbiology

Link

https://link.springer.com/content/pdf/10.1007/s00203-021-02556-4.pdf

Reference49 articles.

1. Anson ML (1938) The estimation of pepsin, trypsin, papain, and cathepsin with hemoglobin. J Gen Physiol 22:79–89

2. Araújo EA, Dias AH, Kadowaki MAS, Piyadov V, Pellegrini VOA, Urio Mateus B (2021) Impact of cellulose properties on enzymatic degradation by bacterial GH48 enzymes: structural and mechanistic insights from processive Bacillus licheniformis Cel48B cellulase. Carbohyd Polym 264:118059. https://doi.org/10.1016/j.carbpol.2021.118059

3. Atasoy M, Cetecioglu Z (2020) Butyric acid dominant volatile fatty acids production: bio-augmentation of mixed culture fermentation by Clostridium butyricum. J Environ Chem Eng 8(6):104496. https://doi.org/10.1016/j.jece.2020.104496

4. Cai GJ, Zhao LX, Wang T, Lv N, Li JJ, Ning J et al (2021) Variation of volatile fatty acid oxidation and methane production during the bioaugmentation of anaerobic digestion system: Microbial community analysis revealing the influence of microbial interactions on metabolic pathways. Sci Total Environ 754:142425. https://doi.org/10.1016/j.scitotenv.2020.142425

5. Chai LJ, Shen MN, Sun J, Deng YJ, Lu ZM, Zhang XJ (2020b) Deciphering the d-/l-lactate-producing microbiota and manipulating their accumulation during solid-state fermentation of cereal vinegar. Food Microbiol 92:103559. https://doi.org/10.1016/j.fm.2020.103559

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2. Effects of Bacillus altitudinis inoculants on cigar tobacco leaf fermentation;Frontiers in Bioengineering and Biotechnology;2024-07-09

3. Degradation and mechanism analysis of protein macromolecules by functional bacteria in tobacco leaves;Frontiers in Microbiology;2024-07-05

4. Produced by Paenibacillus amylolyticus to improve the sensory quality of the upper leaves in flue-cured tobacco;Pakistan Journal of Botany;2024-05-06

5. Application of PLSR in correlating sensory and chemical properties of middle flue-cured tobacco leaves with honey-sweet and burnt flavour;Heliyon;2024-04

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