Comprehensive genomic and metabolomic analysis revealed the physiological characteristics and pickle like odor compounds metabolic pathways of Bacillus amyloliquefaciens ZZ7 isolated from fermented grains of Maotai-flavor baijiu

Pickle like odor (PLO) is one of the main defective flavors of Maotai flavor baijiu (MFB). Understanding and controlling the PLO compounds producing strains not only solves the problem of PLO from the source, but also ensures the high-quality production of MFB. However, the relevant research on PLO...

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Detalles Bibliográficos
Autores principales: Yang, Liang, Zeng, Shuangran, Zhou, Meidi, Li, Yuetao, Jiang, Zeyuan, Cheng, Pingyan, Zhang, Chunlin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10642760/
https://www.ncbi.nlm.nih.gov/pubmed/37965559
http://dx.doi.org/10.3389/fmicb.2023.1295393

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10642760/
https://www.ncbi.nlm.nih.gov/pubmed/37965559
http://dx.doi.org/10.3389/fmicb.2023.1295393

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