Characterization of an Aspergillus niger for Efficient Fatty Acid Ethyl Ester Synthesis in Aqueous Phase and the Molecular Mechanism

Fatty acid ethyl esters are important flavor chemicals in strong-flavor baijiu. Microorganisms are the main contributors to ester synthesis during baijiu manufacture. However, the ester synthesis was unstable between batches. This was owing to a limited knowledge of the mechanisms for ester synthesi...

Descripción completa

Detalles Bibliográficos
Autores principales: Xu, Youqiang, Huang, Huiqin, Lu, Hongyun, Wu, Mengqin, Lin, Mengwei, Zhang, Chunsheng, Zhao, Zhigang, Li, Weiwei, Zhang, Chengnan, Li, Xiuting, Sun, Baoguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8899536/
https://www.ncbi.nlm.nih.gov/pubmed/35265050
http://dx.doi.org/10.3389/fmicb.2021.820380

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8899536/
https://www.ncbi.nlm.nih.gov/pubmed/35265050
http://dx.doi.org/10.3389/fmicb.2021.820380

Ejemplares similares