Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor-Reference-Cited by-同舟云学术

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Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor

Published:2019-03-18 Issue:8 Volume:99 Page:4123-4128
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Yu Fengchuan¹^ORCID,Bai Yajun²,Fan Tai‐ping²³,Zheng Xiaohui²,Cai Yujie¹^ORCID

Affiliation:

1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of BiotechnologyJiangnan University Wuxi China

2. College of Life SciencesNorthwest University Xi'an China

3. Department of PharmacologyUniversity of Cambridge Cambridge UK

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9642

Reference21 articles.

1. Recent advances in cheese microbiology

2. Bacterial Surface-Ripened Cheeses

3. Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium

4. Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses

5. Growth and adaptation of microorganisms on the cheese surface

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2. Exploring, Cloning, and Characterization of Aryl-alcohol Dehydrogenase for β-Phenylethanol Production in Paocai;Applied Biochemistry and Microbiology;2024-03-27

3. Characterization of the microbiome and volatile compounds in anal gland secretions from domestic cats (Felis catus) using metagenomics and metabolomics;Scientific Reports;2023-11-08

4. Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation;Trends in Food Science & Technology;2023-11

5. Ethanol mediates the interaction between Caenorhabditis elegans and the nematophagous fungus Purpureocillium lavendulum;Microbiology Spectrum;2023-10-17

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