Lactiplantibacillus plantarum and Komagataeibacter europaeus enhance energy metabolism, acetic acid and aromatic amino acids catabolism flux in cider vinegar fermentation

Author:

Li Ya-Nan,Peng Ming-Ye,Lu Zhen-Ming,Dong Yan-Lin,Chai Li-Juan,Shi Jin-Song,Zhang Xiao-Juan,Xu Zheng-HongORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference44 articles.

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2. Metaproteomics and ultrastructure characterization of Komagataeibacter spp. involved in high-acid spirit vinegar production;Andrés-Barrao;Food Microbiology,2016

3. Compatibility study between ferulic acid and excipients used in cosmetic formulations by TG/DTG, DSC and FTIR;Bezerra;Journal of Thermal Analysis and Calorimetry,2017

4. Metabolic pathways promoting cancer cell survival and growth;Boroughs;Nature Cell Biology,2015

5. Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation;Chai;Food Research International,2020

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