Comparison of lignin degradation and flavor compound formation in roasted tobacco by two <i>Bacillus subtilis</i> strains.

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第一作者： Junmin,Wang

第一单位： Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fuzhou, Fujian, China.

作者： Junmin,Wang ^[1] ; Teng,Long ^[2] ; Zhenkun,Jiang ^[2] ; Wenjun,Mu ^[3] ; Mingliang,Su ^[2] ; Li,Ni ^[1] ; Shunhua,Ji ^[2] ; Yuqing,Wang ^[1] ; Kangxi,Zhou ^[2] ; Renfeng,Zhan ^[2] ; Lixuan,Nie ^[2] ; Jingjing,Li ^[2] ; Xingchuan,Hu ^[2] ; Wei,He ^[2] ; Wen,Zhang ^[1]

作者单位： Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fuzhou, Fujian, China. ^[1] China Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, China. ^[2] Beijing Life Science Academy, Beijing, China. ^[3]

关键词 flavor lignin peroxidase lignin-degrading bacteria roasted tobacco transcriptome

DOI 10.3389/fmicb.2025.1538773

PMID 39916861

发布时间 2025-02-08

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Frontiers in microbiology

2025年16卷

1538773页

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Comparison of lignin degradation and flavor compound formation in roasted tobacco by two <i>Bacillus subtilis</i> strains.

Frontiers in microbiology

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Frontiers in microbiology

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Comparison of lignin degradation and flavor compound formation in roasted tobacco by two <i>Bacillus subtilis</i> strains.

Frontiers in microbiology

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Frontiers in microbiology

相关期刊

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