Zooming in on Butyrate-Producing Clostridial Consortia in the Fermented Grains of Baijiu via Gene Sequence-Guided Microbial Isolation

Zooming in on Butyrate-Producing Clostridial Consortia in the Fermented Grains of Baijiu via Gene Sequence-Guided Microbial Isolation

Butyrate, one of the key aroma compounds in Luzhou-flavor baijiu, is synthesized through two alternative pathways: butyrate kinase (buk) and butyryl-CoA: acetate CoA-transferase (but). A lack of knowledge of butyrate-producing microorganisms hinders our ability to understand the flavor formation mec...

Full description

Bibliographic Details
Main Authors: Li-Juan Chai, Zhen-Ming Lu, Xiao-Juan Zhang, Jian Ma, Peng-Xiang Xu, Wei Qian, Chen Xiao, Song-Tao Wang, Cai-Hong Shen, Jin-Song Shi, Xu Zheng-Hong
Format: Article
Language:English
Published: Frontiers Media S.A. 2019-06-01
Series:Frontiers in Microbiology
Subjects:
butyric acid
baijiu fermented grains
complex microbial community
Clostridia
Clostridium isolation
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2019.01397/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2019.01397/full

Similar Items