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Whole-genome analysis guided molecular mechanism of cyanogenic glucoside degradation by yeast isolated from Prunus mume fruit syrup.

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第一作者： Srinivasan,Ramalingam

第一单位： Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongsangbuk-do, 38541, Republic of Korea. Electronic address: sribt27@gmail.com.

作者： Srinivasan,Ramalingam ^[1] ; Ashutosh,Bahuguna ^[2] ; Mysoon M,Al-Ansari ^[3] ; Gnanendra,Shanmugam ^[4] ; Latifah,Al-Humaid ^[5] ; Jong Suk,Lee ^[6] ; Myunghee,Kim ^[7]

作者单位： Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongsangbuk-do, 38541, Republic of Korea. Electronic address: sribt27@gmail.com. ^[1] Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongsangbuk-do, 38541, Republic of Korea. Electronic address: ashubahuguna@gmail.com. ^[2] Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia. Electronic address: myalansari@ksu.edu.sa. ^[3] Department of Biotechnology, Vivekanandha College of Arts and Sciences for Women (Autonomous), Elayampalayam, Tiruchengode, Namakkal, Tamil Nadu, India. Electronic address: gnani.science@gmail.com. ^[4] Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia. Electronic address: lalhumaid@ksu.edu.sa. ^[5] Department of Food & Nutrition & Cook, Taegu Science University, Daegu 41453, Republic of Korea. Electronic address: jslee1213@ynu.ac.kr. ^[6] Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongsangbuk-do, 38541, Republic of Korea. Electronic address: foodtech@ynu.ac.kr. ^[7]

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