The complete genome sequence of the thermophilic bacterium Laceyella sacchari FBKL4.010 reveals the basis for tetramethylpyrazine biosynthesis in Moutai‐flavor Daqu-Reference-Cited by-同舟云学术

The complete genome sequence of the thermophilic bacterium Laceyella sacchari FBKL4.010 reveals the basis for tetramethylpyrazine biosynthesis in Moutai‐flavor Daqu

Published:2019-09-04 Issue:12 Volume:8 Page:
ISSN:2045-8827
Container-title:MicrobiologyOpen
language:en
Short-container-title:MicrobiologyOpen

Author:

Li Dounan¹²^ORCID,Huang Wei²³,Wang Chunxiao²³,Qiu Shuyi¹²³

Affiliation:

1. College of Life Sciences Guizhou University Guiyang China

2. The Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province Guizhou University Guiyang China

3. School of Liquor‐Making and Food Engineering Guizhou University Guiyang China

Publisher

Wiley

Subject

Microbiology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/mbo3.922

Reference47 articles.

1. Glycine metabolism and anti-oxidative defence mechanisms in Pseudomonas fluorescens

2. Crystal Structure of a Novel Carboxypeptidase from the Hyperthermophilic Archaeon Pyrococcus furiosus

3. SPAdes: A New Genome Assembly Algorithm and Its Applications to Single-Cell Sequencing

4. Laceyella sediminis sp. nov., a thermophilic bacterium isolated from a hot spring

5. Improved microbial gene identification with GLIMMER

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Progress on the Synthesis Pathways and Pharmacological Effects of Naturally Occurring Pyrazines;Molecules;2024-07-30

2. The mechanism of Laceyella sacchari FBKL4.010 produced tetramethylpyrazine in the liquid fermentation by comparative transcriptomic techniques;Frontiers in Microbiology;2024-06-13

3. Functional Microorganisms Associated with Baijiu Fermentation;Science and Engineering of Chinese Liquor (Baijiu);2023

4. Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis;Food Chemistry;2022-07

5. Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu;Journal of Food Biochemistry;2022-06-24