The mechanism of Laceyella sacchari FBKL4.010 produced tetramethylpyrazine in the liquid fermentation by comparative transcriptomic techniques
Tetramethylpyrazine (TTMP) is considered a crucial flavor component in Moutai-flavored liquor. Laceyeella sacchari FBKL4.010 (L. sacchari) is the dominant species found in Moutai-flavor Daqu, and this study aims to determine the mechanism by which L. sacchari produces TTMP during liquid fermentation...
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| Autors principals: | , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Frontiers Media S.A.
2024-06-01
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| Col·lecció: | Frontiers in Microbiology |
| Matèries: | |
| Accés en línia: | https://www.frontiersin.org/articles/10.3389/fmicb.2024.1414203/full |
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