相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Mimicking a New 2-Phenylethanol Production Pathway from Proteus mirabilis JN458 in Escherichia coli
Jinbin Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Characterisation of a thiamine diphosphate-dependent alpha-keto acid decarboxylase from Proteus mirabilis JN458
Biying Wang et al.
FOOD CHEMISTRY (2017)
Effect of reuterin-producing Lactobacillus reuteri coupled with glycerol on the volatile fraction, odour and aroma of semi-hard ewe milk cheese
Natalia Gomez-Torres et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Growth and adaptation of microorganisms on the cheese surface
Christophe Monnet et al.
FEMS MICROBIOLOGY LETTERS (2015)
Alcohol dehydrogenases from Kluyveromyces marxianus: heterologous expression in Escherichia coli and biochemical characterization
Jing-juan Liang et al.
BMC BIOTECHNOLOGY (2014)
Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp during ripening in a cheese model medium
Pawinee Deetae et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2009)
Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese
P. Deetae et al.
JOURNAL OF APPLIED MICROBIOLOGY (2009)
Biogenic amine-forming microbial communities in cheese
Radka Burdychova et al.
FEMS MICROBIOLOGY LETTERS (2007)
Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses
Pawinee Deetae et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2007)
Flavour formation by amino acid catabolism
Y Ardö
BIOTECHNOLOGY ADVANCES (2006)
Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains
L Marilley et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Lipolysis and proteolysis in Ragusano cheese during brine salting at different temperatures
C Melilli et al.
JOURNAL OF DAIRY SCIENCE (2004)
Detection of aminotransferase activity of Propionibacterium freudenreichii after SDS-PAGE
A Thierry et al.
JOURNAL OF MICROBIOLOGICAL METHODS (2002)
Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii
A Thierry et al.
LAIT (2002)
Recent advances in cheese microbiology
TP Beresford et al.
INTERNATIONAL DAIRY JOURNAL (2001)
分享论文
