[HTML][HTML] The regulation of key flavor of traditional fermented food by microbial metabolism: A review
K Zhang, TT Zhang, RR Guo, Q Ye, HL Zhao… - Food Chemistry: X, 2023 - Elsevier
The beneficial microorganisms in food are diverse and complex in structure. These
beneficial microorganisms can produce different and unique flavors in the process of food …
beneficial microorganisms can produce different and unique flavors in the process of food …
Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing
M Muradova, A Proskura, F Canon, I Aleksandrova… - Foods, 2023 - mdpi.com
Aroma is among of the most important criteria that indicate the quality of food and beverage
products. Aroma compounds can be found as free molecules or glycosides. Notably, a …
products. Aroma compounds can be found as free molecules or glycosides. Notably, a …
Enhancing bioflavor production by solid‐state fermentation using Kluyveromyces marxianus and l‐phenylalanine
This study includes the utilization of sweet lemon peel (SLP) and sugarcane bagasse (SB) in
solid‐state fermentation using Kluyveromyces marxianus for bioflavor compounds …
solid‐state fermentation using Kluyveromyces marxianus for bioflavor compounds …
Single-Cell Protein and Ethanol Production of a Newly Isolated Kluyveromyces marxianus Strain through Cheese Whey Valorization
DI Koukoumaki, S Papanikolaou, Z Ioannou… - Foods, 2024 - mdpi.com
The present work examined the production of single-cell protein (SCP) by a newly isolated
strain of Kluyveromyces marxianus EXF-5288 under increased lactose concentration of …
strain of Kluyveromyces marxianus EXF-5288 under increased lactose concentration of …
[HTML][HTML] Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar
A Zhang, W Zhang, X Guo, J Wang, K Liang, Y Zhou… - Food Chemistry: X, 2025 - Elsevier
Traditional cereal vinegars are fermented by microorganisms that are spontaneously
enriched, leading to uncertainty in regulating the fermentation process and flavor. The …
enriched, leading to uncertainty in regulating the fermentation process and flavor. The …
Sweet flavor compounds produced by the endophytic fungus Talaromyces funiculosus
T Li, Y Liang, W Wen, H Dong, W Fan, L Dong… - Food Science and …, 2024 - Springer
In this study, a sweet flavor producing endophytic fungus YN-F1 was screened and identified
as Talaromyces funiculosus. The PDB broth of YN-F1 possessed strong sweet aroma …
as Talaromyces funiculosus. The PDB broth of YN-F1 possessed strong sweet aroma …
Insights into the transcriptional regulation of poorly characterized alcohol acetyltransferase-encoding genes (HgAATs) shed light into the production of acetate esters …
Hanseniaspora guilliermondii is a well-recognized producer of acetate esters associated
with fruity and floral aromas. The molecular mechanisms underneath this production or the …
with fruity and floral aromas. The molecular mechanisms underneath this production or the …
Rice bran extract as an alternative nutritional supplement for Kluyveromyces marxianus
L Sene, TC Pintro, LV Leonel, S Bender… - Biomass Conversion …, 2024 - Springer
The Kluyveromyces marxianus yeast has been arousing great interest as a biocatalyst for
biorefineries due to its ability to assimilate different sugars, in addition to its rapid growth …
biorefineries due to its ability to assimilate different sugars, in addition to its rapid growth …
[PDF][PDF] Enhancing bioflavor production by solid‐state
This study includes the utilization of sweet lemon peel (SLP) and sugarcane bagasse (SB) in
solid‐state fermentation using Kluyveromyces marxianus for bioflavor compounds …
solid‐state fermentation using Kluyveromyces marxianus for bioflavor compounds …