解淀粉芽孢杆菌
气味
清脆的
生物
基因
血红素
食品科学
化学
生物技术
遗传学
生物化学
酶
发酵
神经科学
作者
Cong Jiang,Dian Zou,Xuedeng Jiang,Wenyuan Han,Kang Chen,Aimin Ma,Xuetuan Wei
标识
DOI:10.1021/acs.jafc.4c04521
摘要
Heme is a crucial component in endowing plant-based meat analogs with flavor and color. This study aimed to develop a green strategy for heme production by reducing fermentation off-odor and accelerating heme synthesis. First, an efficient CRISPR/Cas9n system was constructed in
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