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Updated: Jun 14, 2025

Generic Protocol for Optimization of Heterologous Protein Production Using Automated Microbioreactor Technology
06:24

Generic Protocol for Optimization of Heterologous Protein Production Using Automated Microbioreactor Technology

Published on: December 15, 2017

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酵解Corynebacterium glutamicum对大豆蛋白分离物的酶化水解酸的挥发性风味的影响

Lingling Shangguan1, Zixiong Liu1, Linglong Xu1

  • 1Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life Sciences and Health, Hubei University of Technology, Wuhan 430068, China.

Foods (Basel, Switzerland)
|August 29, 2024
PubMed
概括

使用Corynebacterium glutamicum调味豆蛋白分离物 (SPI) 的微生物发酵增强了味道. 这种新的方法产生了芳香和烤的音符,在调味品中创造了一个独特的肉香气.

关键词:
在Corynebacterium glutamicum的研究中,我们发现发酵 发酵 发酵 发酵调味料 调味料 是一种调味品.大豆蛋白质分离物挥发性风味化合物 挥发性风味化合物

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