The key to acetate : Metabolic fluxes of acetic acid bacteria under cocoa pulp 2 fermentation simulating
نویسندگان
چکیده
1 The key to acetate: Metabolic fluxes of acetic acid bacteria under cocoa pulp 2 fermentation simulating conditions 3 4 Philipp Adler, Lasse Jannis Frey, Antje Berger, Christoph Josef Bolten, Carl Erik 5 Hansen and Christoph Wittmann* 6 7 8 a Institute of Biochemical Engineering, Technische Universität Braunschweig, 38106 9 Braunschweig, Germany 10 b Nestlé Research Center, Vers-Chez-Les-Blanc, 1000 Lausanne 26 Switzerland 11 c Institute of Systems Biotechnology, Saarland University, 66123 Saarbrücken, 12 Germany 13 14 15 16 *Corresponding address: Christoph Wittmann, Institute of Systems Biotechnology, 17 Saarland University, Campus A 1.5, 66123 Saarbrücken, Germany, phone 0049-68118 30271971, FAX: 0049-681-30272972, Email: [email protected] 19 20 21 AEM Accepts, published online ahead of print on 16 May 2014 Appl. Environ. Microbiol. doi:10.1128/AEM.01048-14 Copyright © 2014, American Society for Microbiology. All Rights Reserved.
منابع مشابه
The key to acetate: metabolic fluxes of acetic acid bacteria under cocoa pulp fermentation-simulating conditions.
Acetic acid bacteria (AAB) play an important role during cocoa fermentation, as their main product, acetate, is a major driver for the development of the desired cocoa flavors. Here, we investigated the specialized metabolism of these bacteria under cocoa pulp fermentation-simulating conditions. A carefully designed combination of parallel 13C isotope labeling experiments allowed the elucidatio...
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