Enhancing phenylethyl alcohol production in Pichia fermentans via adaptive laboratory evolution under NaCl stress-Reference-Cited by-同舟云学术

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Enhancing phenylethyl alcohol production in Pichia fermentans via adaptive laboratory evolution under NaCl stress

Published:2024-09 Issue: Volume: Page:105094
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Xiao Yue,Wang Xinyu,Song Zibo,Zhao Xinyi,Liu Zhijia,Chu Chuanqi,Wang Yanfei,Hu Xiaosong,Yi Junjie^ORCID

Publisher

Elsevier BV

Reference50 articles.

1. Insight into the effect of quinic acid on biofilm formed by Staphylococcus aureus;Bai;RSC Advances,2019

2. Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation;Chen;Food Bioscience,2022

3. Reviewing the Source, Physiological Characteristics, and Aroma Production Mechanisms of Aroma-Producing Yeasts;Chen;Foods,2023

4. Microbial laboratory evolution in the era of genome‐scale science;Conrad;Molecular Systems Biology,2011

5. 1H NMR spectrometry for methanol quantification in apple wines and ciders as optimised by comparison to SIDA-HS-GC-MS;Convertini;Food Chemistry,2022

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