Mingye Peng
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View article: Harnessing exogenous AI-2 to improve ethanol tolerance in Lactobacillus plantarum R: Insights from transcriptome and metabolome
Harnessing exogenous AI-2 to improve ethanol tolerance in Lactobacillus plantarum R: Insights from transcriptome and metabolome Open
View article: Lactiplantibacillus plantarum and Komagataeibacter europaeus enhance energy metabolism, acetic acid and aromatic amino acids catabolism flux in cider vinegar fermentation
Lactiplantibacillus plantarum and Komagataeibacter europaeus enhance energy metabolism, acetic acid and aromatic amino acids catabolism flux in cider vinegar fermentation Open
Fruit vinegar is typically produced through a two-stage submerged fermentation involving Saccharomyces cerevisiae (alcohol fermentation) and Acetobacter pasteurianus (acetic acid fermentation). In order to enhance its flavor and nutritiona…