Metabolic network of ammonium in cereal vinegar solid-state fermentation and its response to acid stress-Reference-Cited by-同舟云学术

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Metabolic network of ammonium in cereal vinegar solid-state fermentation and its response to acid stress

Published:2021-05 Issue: Volume:95 Page:103684
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Sankuan Xie,Cuimei Zhao,Bingqian Fan,Yu Zheng,Menglei Xia,Linna Tu,Jia Song,Xinyi Zhao,Min Wang

Funder

National Key R&D Program of China

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Tianjin Science and Technology Commission, China

Tianjin Municipal Education Commission, China

Tianjin Municipal Postdoctoral Foundation, China

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference58 articles.

1. The key to acetate: metabolic fluxes of acetic acid bacteria under cocoa pulp fermentation-simulating conditions;Adler;Appl. Environ. Microbiol.,2014

2. A network-based approach to prioritize results from genome-wide association studies;Akula;PloS One,2011

3. Effect of biological ageing of wine on its nitrogen composition for producing high quality vinegar;Álvarez-Cáliz;Food Bioprod. Process.,2014

4. HPLC determination of amino acids with AQC derivatization in vinegars along submerged and surface acetifications and its relation to the microbiota;Callejón;Eur. Food Res. Technol.,2007

5. Chapter 15: Cereal Vinegars Made by Solid-State Fermentation in China;Chen,2009

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