Genetic engineering of Bacillus sp. and fermentation process optimizing for diacetyl production
Abstract
Diacetyl, an important flavor extensively used in the food industry, can be produced from the non-enzymatic oxidative decarboxylation of α-acetolactate in bacteria fermentation. In previous work, we obtained a strain of Bacillus sp. DL01-ΔalsD with low diacetyl accumulation. The strain was engineered and optimized for improving the production of diacetyl in this study. First, deletion of the gene encoding phosphotransacetylase (pta), by...
Paper Details
Title
Genetic engineering of Bacillus sp. and fermentation process optimizing for diacetyl production
Published Date
Aug 1, 2019
Journal
Volume
301
Pages
2 - 10
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