For Publishers
DiscoveryMetadataPeer reviewHostingPublishing
For Researchers
JoinPublishReviewCollect
Register
Blog
About
Search
Advanced search
My ScienceOpen
Search
For Publishers
For Researchers
Blog
About
Inviting an author to review:
A randomised trial of home energy efficiency improvement in the homes of elderly COPD patients.
Find an author and click ‘Invite to review selected article’ near their name.
Search for authorsSearch for similar articles
1
views
39
references
 Top references
cited by
0
    
0 reviews
 Review
0
comments
 Comment
0
recommends
+1 Recommend
0 collections
    0
    shares
      68
      similar
       All similar
      • Record: found
      • Abstract: found
      • Article: found
      Is Open Access

      Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil

      research-article

      Read this article at

      ScienceOpenPublisherPMC
      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Highlights

          • •

            LAB effective in formation of dairy flavor inducing δ-lactones from grapeseed oil.

          • •

            Sub-lethal heat stress significantly improved the δ-lactone production by LAB.

          • •

            Higher lactone yield was observed in early stationary phase.

          • •

            Pre-fermentation step positively influence lactone generation.

          • •

            Insight into the development and optimization of a novel fermentation for δ-lactones.

          Abstract

          Agroscope Culture Collection was screened to identify bacterial strains effective in production of dairy flavor inducing lactones using grapeseed oil as a substrate. Lentilactobacillus parafarraginis FAM-1079, Lactococcus lactis subsp. lactis FAM-17918, and L. lactis subsp. lactis biovar diacetylactis FAM-22003 showed the most efficient formation of targeted δ-lactones. The application of sublethal heat stress significantly increased target lactone production. The most profound improvement was for L. lactis subsp. lactis biovar diacetylactis where δ-octadecalactone generation was improved by factor of 9. The pre-fermentation step as well as growth phase in which bacteria are harvested did not have a significant impact on lactones yield. The lactone production process from vegetable oil developed in this study offers a new way of developing a natural flavor ingredient for incorporation into plant-based products.

          Related collections

          Most cited references39

          • Record: found
          • Abstract: found
          • Article: found
          Is Open Access

          UniProt: a worldwide hub of protein knowledge

          (2018)
          Abstract The UniProt Knowledgebase is a collection of sequences and annotations for over 120 million proteins across all branches of life. Detailed annotations extracted from the literature by expert curators have been collected for over half a million of these proteins. These annotations are supplemented by annotations provided by rule based automated systems, and those imported from other resources. In this article we describe significant updates that we have made over the last 2 years to the resource. We have greatly expanded the number of Reference Proteomes that we provide and in particular we have focussed on improving the number of viral Reference Proteomes. The UniProt website has been augmented with new data visualizations for the subcellular localization of proteins as well as their structure and interactions. UniProt resources are available under a CC-BY (4.0) license via the web at https://www.uniprot.org/.
          Article 0 comments Cited 2447 times – based on 0 reviews     Review now
            Bookmark
            • Record: found
            • Abstract: found
            • Article: found
            Is Open Access

            The Pfam protein families database in 2019

            Sara El-Gebali, Jaina Mistry, Alex Bateman … (2018)
            Abstract The last few years have witnessed significant changes in Pfam (https://pfam.xfam.org). The number of families has grown substantially to a total of 17,929 in release 32.0. New additions have been coupled with efforts to improve existing families, including refinement of domain boundaries, their classification into Pfam clans, as well as their functional annotation. We recently began to collaborate with the RepeatsDB resource to improve the definition of tandem repeat families within Pfam. We carried out a significant comparison to the structural classification database, namely the Evolutionary Classification of Protein Domains (ECOD) that led to the creation of 825 new families based on their set of uncharacterized families (EUFs). Furthermore, we also connected Pfam entries to the Sequence Ontology (SO) through mapping of the Pfam type definitions to SO terms. Since Pfam has many community contributors, we recently enabled the linking between authorship of all Pfam entries with the corresponding authors’ ORCID identifiers. This effectively permits authors to claim credit for their Pfam curation and link them to their ORCID record.
            Article 0 comments Cited 1526 times – based on 0 reviews     Review now
              Bookmark
              • Record: found
              • Abstract: not found
              • Article: not found

              The importance of food naturalness for consumers: Results of a systematic review

              Michael Siegrist, Sergio Román, Luis Sanchez-Siles (2017)
              Article 0 comments Cited 162 times – based on 0 reviews     Review now
                Bookmark
                All references

                Author and article information

                Contributors
                H. Zia
                Journal
                Journal ID (nlm-ta): Food Chem X
                Journal ID (iso-abbrev): Food Chem X
                Title: Food Chemistry: X
                Publisher: Elsevier
                ISSN (Electronic): 2590-1575
                Publication date PMC-release: 19 January 2022
                Publication date Collection: 30 March 2022
                Publication date (Electronic): 19 January 2022
                Volume: 13
                Electronic Location Identifier: 100220
                Affiliations
                [a ]Agroscope, Schwarzenburgstrasse 161, 3003 Bern, Switzerland
                [b ]Nestlé Technology Centre Dairy, Nestlé Strasse 3, 3510 Konolfingen, Switzerland
                Author notes
                [* ]Corresponding author. ziahassan.bss@ 123456gmail.com
                Article
                Publisher Item ID: S2590-1575(22)00018-9 Publisher ID: 100220
                DOI: 10.1016/j.fochx.2022.100220
                PMC ID: 9039933
                SO-VID: b2bf91fc-b444-4bc4-a874-6ae8f9de42c3
                Copyright © © 2022 The Author(s)
                License:

                This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

                History
                Date received : 23 June 2021
                Date revision received : 5 December 2021
                Date accepted : 14 January 2022
                Categories
                Subject: Research Article

                Keywords: δ-c10, δ-decalactone,δ-c12, δ-dodecalactone,δ-c14, δ-tetradecalactone,δ-c18, δ-octadecalactone,hfa, hydroxy fatty acid,acc, agroscope culture collection,mep, mid-exponential phase,esp, early stationary phase,od, optical density,qt, quantifier ion,qf, qualifier ion,loq, limit of quantitation,ufa, unsaturated fatty acid,hs, head space,gc-o, gas-chromatography–olfactometry,lab, lactic acid bacteria,spe, solid phase extraction,ri, retention index,aroma-active lactones,vegetable oil,flavor generation,fermentation,heat stress,lactic acid bacteria
                Data availability:
                Keywords: δ-c10, δ-decalactone, δ-c12, δ-dodecalactone, δ-c14, δ-tetradecalactone, δ-c18, δ-octadecalactone, hfa, hydroxy fatty acid, acc, agroscope culture collection, mep, mid-exponential phase, esp, early stationary phase, od, optical density, qt, quantifier ion, qf, qualifier ion, loq, limit of quantitation, ufa, unsaturated fatty acid, hs, head space, gc-o, gas-chromatography–olfactometry, lab, lactic acid bacteria, spe, solid phase extraction, ri, retention index, aroma-active lactones, vegetable oil, flavor generation, fermentation, heat stress, lactic acid bacteria

                Comments

                Comment on this article