The species composition of microbial communities in natural habitats may be extremely complex and therefore a quantitative analysis of the fraction each species contributes to the consortium has proven to be difficult. During recent years, the identification of bacterial pure cultures based on their infrared spectra has been established. Fourier-transform infrared microspectroscopy now proceeds...

A limited number of carotenoid pathway genes from microbial sources have been studied for analyzing the pathway complementation in the heterologous host Escherichia coli. In order to systematically investigate the functionality of carotenoid pathway enzymes in E. coli, the pathway genes of carotenogenic microorganisms (Brevibacterium linens, Corynebacterium glutamicum, Rhodobacter sphaeroides, ...

Low concentrations of branched-chain fatty acids, such as isobutyric and isovaleric acids, develop during the ripening of hard cheeses and contribute to the beneficial flavor profile. Catabolism of amino acids, such as branched-chain amino acids, by bacteria via aminotransferase reactions and -keto acids is one mechanism to generate these flavorful compounds; however, metabolism of -keto acids ...

In order to determine the factors of decay and sourness fig fruits, in summer 2016-17, 60 leaf, fruit stem samples from different regions Tehran, Varamin (Qal'e No), Mazandaran (Amol, Noor Sari), Lorestan Iran a branch sample Italy were collected. We obtained 30 isolates sample. The pathogenicity confirmed by artificially inoculation using fruits. They also characterized based on key ph...

Attempts to develop a desirable reduced fat Cheddar cheese are impeded by a propensity for flavor defects such as meaty-brothy, putrid, fecal, and unclean off-flavors in these products. Recent studies suggest aromatic amino acid catabolism of starter, adjunct, and nonstarter lactic acid bacteria significantly impact off-flavor development. The objective of this study was to delineate pathways f...