Mildly acidic pH selects for chain elongation to caproic acid over alternative pathways during lactic acid fermentation
Pieter Candry, Ljubomir Radić, Jorien Favere, José M. Carvajal‐Arroyo, Korneel Rabaey, Ramon Ganigué
Topics & Concepts
Lactic acidCaproic AcidFermentationChemistryAcetic acidBiochemistryLactic acid fermentationValeric acidFood scienceBiologyBacteriaGeneticsProbiotics and Fermented FoodsBiofuel production and bioconversionMicrobial Metabolic Engineering and Bioproduction