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-Reference-Cited by-同舟云学术

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

Published:2020-05-04 Issue:21 Volume:68 Page:5891-5899
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liu Jian-Ming¹^ORCID,Chen Lin¹,Dorau Robin¹,Lillevang Søren Kristian²,Jensen Peter Ruhdal¹^ORCID,Solem Christian¹^ORCID

Affiliation:

1. National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark

2. Arla Innovation Center, Agro Food Park 19, 8200 Aarhus, Denmark

Funder

Innovationsfonden

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c00882

Reference49 articles.

1. Systematic Characterization of the Metabolism of Acetoin and Its Derivative Ligustrazine in Bacillus subtilis under Micro-Oxygen Conditions

2. Generation of Acetoin and Its Derivatives in Foods

3. Roads Forward for European GMO Policy—Uncertainties in Wake of ECJ Judgment Have to be Mitigated by Regulatory Reform

4. The EU regulatory framework on genetically modified organisms (GMOs)

5. Efficient production of acetoin by the newly isolated Bacillus licheniformis strain MEL09

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