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- Chen, Wen-Xue, et al. Show all 7 Authors
- International journal of food engineering 2019 v.15 no.1-2
- Saccharomyces cerevisiae; acetaldehyde; acetaldehyde dehydrogenase; acetate-CoA ligase; acetic acid; acidity; bacteria; calcium; cations; fermentation; fruit juices; glycerol; isocitrate lyase; lactic acid; litchis; magnesium; malate synthase; malic acid; metabolites; metal ions; odors; potassium; succinic acid; wines; yeasts
- ... Acetic acid (AA) is the main component of the volatile acidity of lychee wine. It can be generated by yeast, contaminated lactic acid, and AA bacteria at any time during lychee wine fermentation. AA has a negative impact on yeast fermentative performance and affects the quality of lychee wine when present above a given concentration. Thus, excessive amounts of AA should be removed to control the q ...
- Chen, Wen-Xue, et al. Show all 3 Authors
- Journal of food science and technology 2015 v.52 no.12 pp. 8196-8203
- Escherichia coli; Staphylococcus aureus; adenosine triphosphate; anti-infective properties; bacteria; black pepper; cell death; chloroform; energy; food spoilage; membrane permeability; metabolism; plasmolysis; pyruvic acid
- ... Black pepper extracts reportedly inhibit food spoilage and food pathogenic bacteria. This study explored the antimicrobial activity of black pepper chloroform extract (BPCE) against Escherichia coli and Staphylococcus aureus. The antibacterial mechanism of BPCE was elucidated by analyzing the cell morphology, respiratory metabolism, pyruvic acid content, and ATP levels of the target bacteria. Scan ...
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