Efficient production of α-acetolactate by whole cell catalytic transformation of fermentation-derived pyruvate

BACKGROUND: Diacetyl provides the buttery aroma in products such as butter and margarine. It can be made via a harsh set of chemical reactions from sugarcane bagasse, however, in dairy products it is normally formed spontaneously from α-acetolactate, a compound generated by selected lactic acid bact...

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Detalles Bibliográficos
Autores principales: Dorau, Robin, Chen, Lin, Liu, Jianming, Jensen, Peter Ruhdal, Solem, Christian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2019
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6936138/
https://www.ncbi.nlm.nih.gov/pubmed/31884954
http://dx.doi.org/10.1186/s12934-019-1271-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6936138/
https://www.ncbi.nlm.nih.gov/pubmed/31884954
http://dx.doi.org/10.1186/s12934-019-1271-1

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