Enhancement of the Aroma Compound 2-Acetyl-1-pyrroline in Thai Jasmine Rice (Oryza sativa) by Rhizobacteria under Salt Stress

SIMPLE SUMMARY: The major aroma compound (2-acetyl-1-pyrroline) of the world-famous Thai jasmine rice, variety KDML105, has declined due to high soil salinity and agrochemical input. In this work, the rhizobacteria from rice were investigated for the aroma compound’s production, as well as their pot...

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Detalles Bibliográficos
Autores principales: Chinachanta, Kawiporn, Shutsrirung, Arawan, Herrmann, Laetitia, Lesueur, Didier, Pathom-aree, Wasu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8533629/
https://www.ncbi.nlm.nih.gov/pubmed/34681166
http://dx.doi.org/10.3390/biology10101065

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8533629/
https://www.ncbi.nlm.nih.gov/pubmed/34681166
http://dx.doi.org/10.3390/biology10101065

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