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Journal Abstract Search

179 related items for PubMed ID: 32363876

  • 1. From Waste to Taste-Efficient Production of the Butter Aroma Compound Acetoin from Low-Value Dairy Side Streams Using a Natural (Nonengineered) Lactococcus lactis Dairy Isolate.
    Liu JM, Chen L, Dorau R, Lillevang SK, Jensen PR, Solem C.
    J Agric Food Chem; 2020 May 27; 68(21):5891-5899. PubMed ID: 32363876
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  • 2. Technological properties of Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy and non-dairy niches.
    Fusieger A, Martins MCF, de Freitas R, Nero LA, de Carvalho AF.
    Braz J Microbiol; 2020 Mar 27; 51(1):313-321. PubMed ID: 31734902
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  • 3. Fermented butter aroma for plant-based applications.
    Gu L, Tadesse BT, Zhao S, Holck J, Zhao G, Solem C.
    FEMS Microbiol Lett; 2022 Nov 11; 369(1):. PubMed ID: 36331038
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  • 4. Efficient Production of Nisin A from Low-Value Dairy Side Streams Using a Nonengineered Dairy Lactococcus lactis Strain with Low Lactate Dehydrogenase Activity.
    Zhao G, Liu J, Zhao J, Dorau R, Jensen PR, Solem C.
    J Agric Food Chem; 2021 Mar 10; 69(9):2826-2835. PubMed ID: 33646779
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  • 7. Stimulation of acetoin production in metabolically engineered Lactococcus lactis by increasing ATP demand.
    Liu J, Kandasamy V, Würtz A, Jensen PR, Solem C.
    Appl Microbiol Biotechnol; 2016 Nov 10; 100(22):9509-9517. PubMed ID: 27344595
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  • 8. Metabolism of lactose and citrate by mutants of Lactococcus lactis producing excess carbon dioxide.
    El Attar A, Monnet C, Corrieu G.
    J Dairy Res; 2000 Nov 10; 67(4):571-83. PubMed ID: 11131070
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  • 10. Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.
    Ruggirello M, Giordano M, Bertolino M, Ferrocino I, Cocolin L, Dolci P.
    Food Microbiol; 2018 Sep 10; 74():132-142. PubMed ID: 29706329
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  • 11. Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk.
    Narvhus JA, Osteraas K, Mutukumira T, Abrahamsen RK.
    Int J Food Microbiol; 1998 May 05; 41(1):73-80. PubMed ID: 9631339
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  • 13. The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk.
    Lo R, Ho VTT, Bansal N, Turner MS.
    Int J Food Microbiol; 2018 Jan 16; 265():30-39. PubMed ID: 29121515
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  • 14. Synthesis of (3R)-acetoin and 2,3-butanediol isomers by metabolically engineered Lactococcus lactis.
    Kandasamy V, Liu J, Dantoft SH, Solem C, Jensen PR.
    Sci Rep; 2016 Nov 18; 6():36769. PubMed ID: 27857195
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  • 15. Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk.
    Alemayehu D, Hannon JA, McAuliffe O, Ross RP.
    Int J Food Microbiol; 2014 Feb 17; 172():57-61. PubMed ID: 24361833
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  • 16. New insights into Lactococcus lactis diacetyl- and acetoin-producing strains isolated from diverse origins.
    Passerini D, Laroute V, Coddeville M, Le Bourgeois P, Loubière P, Ritzenthaler P, Cocaign-Bousquet M, Daveran-Mingot ML.
    Int J Food Microbiol; 2013 Jan 01; 160(3):329-36. PubMed ID: 23290242
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  • 20. Effect of Initial Oxygen Concentration on Diacetyl and Acetoin Production by Lactococcus lactis subsp. lactis biovar diacetylactis.
    Bassit N, Boquien CY, Picque D, Corrieu G.
    Appl Environ Microbiol; 1993 Jun 01; 59(6):1893-7. PubMed ID: 16348966
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