Zooming in on Butyrate-Producing Clostridial Consortia in the Fermented Grains of Baijiu via Gene Sequence-Guided Microbial Isolation

Butyrate, one of the key aroma compounds in Luzhou-flavor baijiu, is synthesized through two alternative pathways: butyrate kinase (buk) and butyryl-CoA: acetate CoA-transferase (but). A lack of knowledge of butyrate-producing microorganisms hinders our ability to understand the flavor formation mec...

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Detalles Bibliográficos
Autores principales: Chai, Li-Juan, Lu, Zhen-Ming, Zhang, Xiao-Juan, Ma, Jian, Xu, Peng-Xiang, Qian, Wei, Xiao, Chen, Wang, Song-Tao, Shen, Cai-Hong, Shi, Jin-Song, Zheng-Hong, Xu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6611424/
https://www.ncbi.nlm.nih.gov/pubmed/31316481
http://dx.doi.org/10.3389/fmicb.2019.01397

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6611424/
https://www.ncbi.nlm.nih.gov/pubmed/31316481
http://dx.doi.org/10.3389/fmicb.2019.01397

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