Supported by Tianjin Science and Technology Project(22ZYJDSS00050);Project Program of Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,and Tianjin Key Laboratory of Industrial Microbiology,China(No.2020KF002);National Natural Science Foundation of China(31771969);Liquor Making Biological Technology and Application of key laboratory of Sichuan Province(NJ2020-02);Project Program of Tianjin Graduate Research and Innovation(No.2020YJSB124).
High alcohols are important flavor compounds in alcoholic beverages,but high concentration of high alcohols is harmful to human health.Higher alcohol synthesis pathways in brewing microorganisms have been investigated...
supported by the National Natural Science Foundation of China(No.31972197).
Lactococcus lactis is an important food-grade microorganism that has been successfully applied as a starter to increase the level of 3-methylbutanal produced during the ripening of cheese.Three variants of branched-ch...