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Updated: May 11, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

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在麦固态发酵中的挥发性化合物动力学:对Saccharomyces cerevisiae A3,Lactococcus lactis 4355和Lactobacillus plantarum 2329注射的比较研究

Juan Sun1, Waleed Al-Ansi2, Mingcong Fan1

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Food chemistry
|November 4, 2024
PubMed
概括

使用特定微生物组合的麦发酵显著改变了挥发性化合物配置. 确定了不同的发酵途径,为开发增强麦产品提供了洞察力.

关键词:
在KEGG路径分析中.麦 麦 麦 是一种固态发酵发酵过程中的固态发酵.基于UPLC-MS/MS的代谢学挥发性化合物 挥发性化合物

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A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation07:51

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation

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