Food Chemistry Molecular Sciences最新文献

{"title":"Characterization of the aroma and flavor profiles of guava fruit (Psidium guajava) during developing by HS-SPME-GC/MS and RNA sequencing","authors":"Jie Zhang ,&nbsp;Yi Zhang ,&nbsp;Shuaiyu Zou ,&nbsp;Endian Yang ,&nbsp;Ziyi Lei ,&nbsp;Tingting Xu ,&nbsp;Chen Feng","doi":"10.1016/j.fochms.2024.100228","DOIUrl":"10.1016/j.fochms.2024.100228","url":null,"abstract":"<div><div>The flavor of guava, an important tropical fruit, is influenced by secondary metabolites. However, the mechanisms and processes underlying flavor formation in guava remain unclear. In this study, dynamic changes in volatile organic compounds (VOCs), sugars, and organic acids in guava peel and flesh across different developmental stages were investigated using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS) and high-performance liquid chromatography (HPLC). Here, we identified 90 VOCs, three sugars and eight organic acids. The dynamics of VOCs differ between the flesh and peel. The early developmental stages are more critical in influencing the variation of VOCs in the flesh, while VOC changes in peel occur more progressively across the developmental stages. By integrating transcriptomic and metabolomic analyses, we identified several key genes involved in VOC, sugar, and acid metabolism. This is the first study to describe the expression patterns of these genes throughout guava development, providing new insights into guava flavor development.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"9 ","pages":"Article 100228"},"PeriodicalIF":4.1,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142664059","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study on dynamic alterations of volatile organic compounds reveals aroma development over enzymatic-catalyzed process of Tieguanyin oolong tea production","authors":"Liangyu Wu ,&nbsp;Xiaolan Chen ,&nbsp;Jiaqi Lin ,&nbsp;Hongzheng Lin ,&nbsp;Ningkai Liao ,&nbsp;Chenxue Li ,&nbsp;Yunfei Hu ,&nbsp;Yun Sun","doi":"10.1016/j.fochms.2024.100227","DOIUrl":"10.1016/j.fochms.2024.100227","url":null,"abstract":"<div><div>To elucidate the formation of characteristic aroma over enzymatic-catalyzed processes (ECP), GC–MS-based volatile-metabolomic combined with desorption-electrospray-ionization coupled mass-spectrometry-imaging (DESI-MSI) were employed to analyze the changes of volatile organic compounds (VOCs) in Tieguanyin tea. A total of 579 VOCs were obtained, from which 24 components involved in five pathways were identified as biomarkers. Among these, four VOCs including 2-furancarboxylic acid, 4-methylbenzaldehyde, N-benzylformamide, cuminaldehyde, were detected in both DESI-MSI and GC–MS analysis, exhibiting dynamic changes along processing steps. RNA-sequencing analysis indicated the genes referring to stress response were activated during tea processing, facilitating the accumulation of flora-fruity aroma in tea leaf. Metabolic pathways analysis revealed that the increase in floral-fruity related components such as volatile terpenoids, phenylpropanoids/benzenoids, indole, alongside a decrease in green leaf volatiles including (<em>E</em>)-2-Hexenal, (<em>Z</em>)-3-Hexenol, played a crucial role in development of characteristic aroma, which could be a feasible index for evaluating processing techniques or quality of oolong tea.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"9 ","pages":"Article 100227"},"PeriodicalIF":4.1,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528743","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Waste to wealth: Polyhydroxyalkanoates (PHA) production from food waste for a sustainable packaging paradigm","authors":"Heri Septya Kusuma ,&nbsp;Atna Sabita ,&nbsp;Najla Anira Putri ,&nbsp;Nadhira Azliza ,&nbsp;Nafisa Illiyanasafa ,&nbsp;Handoko Darmokoesoemo ,&nbsp;Andrew Nosakhare Amenaghawon ,&nbsp;Tonni Agustiono Kurniawan","doi":"10.1016/j.fochms.2024.100225","DOIUrl":"10.1016/j.fochms.2024.100225","url":null,"abstract":"<div><div>The growing demand for sustainable food packaging and the increasing concerns regarding environmental pollution have driven interest in biodegradable materials. This paper presents an in-depth review of the production of Polyhydroxyalkanoates (PHA), a biodegradable polymer, from food waste. PHA-based bioplastics, particularly when derived from low-cost carbon sources such as volatile fatty acids (VFAs) and waste oils, offer a promising solution for reducing plastic waste and enhancing food packaging sustainability. Through optimization of microbial fermentation processes, PHA production can achieve significant efficiency improvements, with yields reaching up to 87 % PHA content under ideal conditions. This review highlights the technical advancements in using PHA for food packaging, emphasizing its biodegradability, biocompatibility, and potential to serve as a biodegradable alternative to petroleum-based plastics. However, challenges such as high production costs, mechanical limitations, and the need for scalability remain barriers to industrial adoption. The future of PHA in food packaging hinges on overcoming these challenges through further research and innovation in production techniques, material properties, and cost reduction strategies, along with necessary legislative support to promote widespread use.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"9 ","pages":"Article 100225"},"PeriodicalIF":4.1,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142442330","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The use of vitamin E in ocular health: Bridging omics approaches with Tocopherol and Tocotrienol in the management of glaucoma","authors":"Fazira Latib Ratib,&nbsp;Muhamad Arif Irfan Zafendi,&nbsp;Mohd Aizuddin Mohd Lazaldin","doi":"10.1016/j.fochms.2024.100224","DOIUrl":"10.1016/j.fochms.2024.100224","url":null,"abstract":"<div><div>Vitamin E, encompassing tocopherols and tocotrienols is celebrated for its powerful antioxidant properties, which help neutralize free radicals and protect cells from oxidative damage. Over the years, research has shown that both tocopherols and tocotrienols offer significant benefits, including protection against radiation damage, cholesterol regulation, cardiovascular health, and neurological disorders. This wide range of benefits highlights the need for further exploration of vitamin E’s role in managing various diseases. One particularly promising area is its potential application in treating ocular diseases like glaucoma. Despite advances in treatment, current options have limitations, making the investigation of alternative approaches crucial. Omics technologies, which allow for a detailed examination of biological systems, could provide valuable insights into how tocopherols and tocotrienols work at a molecular level. Their neuroprotective and antioxidative properties make them promising candidates for glaucoma management. Additionally, the sustainability of vitamin E is noteworthy, as by-products from its production can be repurposed into valuable resources for nutraceuticals and pharmaceuticals. As research continues, integrating omics technologies with the study of vitamin E derivatives could unveil new therapeutic possibilities, further enhancing our understanding of its diverse health benefits and its potential role in preventing and managing diseases.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"9 ","pages":"Article 100224"},"PeriodicalIF":4.1,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142359324","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Combining widely targeted metabolomics and RNA-sequencing to reveal the function analysis of Phyllanthus emblica Linn. Juice-induced poultry macrophages","authors":"Chenggang Liu,&nbsp;Jin jin,&nbsp;Binyi Sun","doi":"10.1016/j.fochms.2024.100223","DOIUrl":"10.1016/j.fochms.2024.100223","url":null,"abstract":"<div><div>This study explored the functional effects of cultivated and wild <em>Phyllanthus emblica</em> Linn juice (PEJ) in HD11 poultry macrophage lines, with the aim of potentially developing cultivated PE and its fruit residue as poultry feed additives. RNA-Seq was used to evaluate the functional differences between cultivated and wild PEJ induced HD11 cells. Both cultivated and wild PEJ could regulate cell replication by histone H1/H2 family genes and host immune response by Toll-like receptor 7 regulation. Wild PEJ inhibited M1-type polarization of host macrophages, while cultivated PEJ promoted M2-type polarization. Metabolites of cultivated and wild PE were identified by widely targeted metabolomics based on liquid chromatography-tandem mass spectrometry. Of the 911 metabolites, 238 differed functionally between cultivated and wild PE. The data provide a theoretical basis for the subsequent development of PE as a functional feed additive in poultry.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"9 ","pages":"Article 100223"},"PeriodicalIF":4.1,"publicationDate":"2024-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142319847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multi-omics analysis reveals flavor differences in Xinjiang brown beef with varying intramuscular fat contents","authors":"Zhen Ma ,&nbsp;Xiao Wang ,&nbsp;Lei Chen ,&nbsp;Lixing Yuan ,&nbsp;Fanrong Cui ,&nbsp;Zongsheng Zhao ,&nbsp;Xiangmin Yan","doi":"10.1016/j.fochms.2024.100220","DOIUrl":"10.1016/j.fochms.2024.100220","url":null,"abstract":"<div><p>Beef flavor plays a crucial role in consumer preference, yet research on this trait has been limited by past technological constraints. Intramuscular fat (IMF) is a key determinant of beef quality, influencing taste, marbling, and overall flavor. Xinjiang brown cattle (XBC), an indigenous breed from northern Xinjiang, China, presents significant variation in meat quality, with IMF content ranging from 0.2 % to 4.3 % within the population. This variation suggests strong potential for breeding improvement. In this study, we selected 82 XBC for slaughter and meat quality analysis, categorizing them based on IMF content. Using two-dimensional gas chromatography–time-of-flight mass spectrometry (GC×GC-TOF MS), we analyzed volatile flavor compounds across different beef cuts (Longissimus dorsi, Semitendinosus, Supraspinatus). Our results showed that beef with higher IMF levels exhibited enhanced flavor profiles, characterized by sweet, green, fruity, and waxy notes, while castrated bulls displayed the weakest flavor intensity. Metabolomic analysis further revealed significant differences in flavor substances between high and low IMF content beef. RNA-Seq analysis identified key genes (AQP4, FZD2, FADS1, BPG1, CEBPD, FABP4) associated with flavor formation, offering valuable insights for breeding strategies aimed at improving XBC meat quality. This comprehensive study provides a robust theoretical foundation for advancing the genetic improvement of XBC.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"9 ","pages":"Article 100220"},"PeriodicalIF":4.1,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566224000273/pdfft?md5=e4634b88178b149ea17e1977655674e4&pid=1-s2.0-S2666566224000273-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142136683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Transcriptomic and metabolomic analyses reveal the positive effect of moderate concentration of sodium chloride treatment on the production of β-carotene, torulene, and torularhodin in oleaginous red yeast Rhodosporidiobolus odoratus XQR","authors":"Die Zhao ,&nbsp;Chunji Li ,&nbsp;Nan Zeng ,&nbsp;Dandan Wang ,&nbsp;Guohui Yu ,&nbsp;Ning Zhang ,&nbsp;Bingxue Li","doi":"10.1016/j.fochms.2024.100221","DOIUrl":"10.1016/j.fochms.2024.100221","url":null,"abstract":"<div><div>Carotenoids, a family of lipid-soluble pigments, have garnered growing interest for their health-promoting benefits and are widely utilized in the food, feed, pharmaceutical, and cosmetic industries. <em>Rhodosporidiobolus odoratu</em>s, a representative oleaginous red yeast, is considered a promising alternative for producing high-value carotenoids including β-carotene, torulene, and torularhodin. Here, the impact of varying concentrations of NaCl treatments on carotenoid contents in <em>R. odoratus</em> XQR after 120 h of incubation was examined. The results indicated that, as compared to the control (59.37 μg/g_dw), the synthesis of total carotenoids was significantly increased and entirely suppressed under low-to-moderate (0.25 mol/L: 68.06 μg/g_dw, 0.5 mol/L: 67.62 μg/g_dw, and 0.75 mol/L: 146.47 μg/g_dw) and high (1.0, 1.25, and 1.5 mol/L: 0 μg/g_dw) concentrations of NaCl treatments, respectively. Moreover, the maximum production of β-carotene (117.62 μg/g_dw), torulene (21.81 μg/g_dw), and torularhodin (7.04 μg/g_dw) was achieved with a moderate concentration (0.75 mol/L) of NaCl treatment. Transcriptomic and metabolomic analyses suggested that the increase in β-carotene, torulene, and torularhodin production might be primarily attributed to the up-regulation of some key protein-coding genes involved in the terpenoid backbone biosynthesis (<em>atoB</em>, <em>HMGCS</em>, and <em>mvaD</em>), carotenoid biosynthesis (<em>crtYB</em> and <em>crtI</em>), and TCA cycle (<em>pckA</em>, <em>DLAT, pyc, MDH1</em>, <em>gltA</em>, <em>acnA</em>, <em>IDH1/2</em>, <em>IDH3</em>, <em>sucA</em>, <em>sucB</em>, <em>sucD</em>, <em>LSC1</em>, <em>SDHA</em>, and <em>fumA/fumB</em>). The present study not only demonstrates a viable method to concurrently increase the production of β-carotene, torulene, torularhodin, and total carotenoids in <em>R. odoratus</em> XQR, but it also establishes a molecular foundation for further enhancing their production through genetic engineering.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"9 ","pages":"Article 100221"},"PeriodicalIF":4.1,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142322687","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unraveling the genetic and epigenetic landscape governing intramuscular fat deposition in rabbits: Insights and implications","authors":"Ifeanyi Solomon Ahamba ,&nbsp;Chinyere Mary-Cynthia Ikele ,&nbsp;Lionel Kinkpe ,&nbsp;Naqash Goswami ,&nbsp;Hui Wang ,&nbsp;Zhen Li ,&nbsp;Zhanjun Ren ,&nbsp;Xianggui Dong","doi":"10.1016/j.fochms.2024.100222","DOIUrl":"10.1016/j.fochms.2024.100222","url":null,"abstract":"<div><p>Intramuscular fat (IMF) content is a predominant factor recognized to affect rabbit meat quality, directly impacting flavor, juiciness, and consumer preference. Despite its significance, the major interplay of genetic and epigenetic factors regulating IMF in rabbits remains largely unexplored. This review sheds light on this critical knowledge gap, offering valuable insights and future directions. We delve into the potential role of established candidate genes from other livestock (e.g. <em>PPARγ, FABP4,</em> and <em>SCD</em>) in rabbits, while exploring the identified novel genes of IMF in rabbits. Furthermore, we explored the quantitative trait loci studies in rabbit IMF and genomic selection approaches for improving IMF content in rabbits. Beyond genetics, this review unveils the exciting realm of epigenetic mechanisms modulating IMF deposition. We explored the potential of DNA methylation patterns, histone modifications, and non-coding RNA-mediation as fingerprints for selecting rabbits with desirable IMF levels. Additionally, we explored the possibility of manipulating the epigenetic landscape through nutraceuticals interventions to promote favorable IMF depositions. By comprehensively deciphering the genomic and epigenetic terrain of rabbit intramuscular fat regulation, this study aims to assess the existing knowledge regarding the genetic and epigenetic factors that control the deposition of intramuscular fat in rabbits. By doing so, we identified gaps in the current research, and suggested potential areas for further investigation that would enhance the quality of rabbit meat. This can enable breeders to develop targeted breeding strategies, optimize nutrition, and create innovative interventions to enhance the quality of rabbit meat, meet consumer demands and increase market competitiveness.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"9 ","pages":"Article 100222"},"PeriodicalIF":4.1,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566224000297/pdfft?md5=af224a493c96210b52ceadc49418d219&pid=1-s2.0-S2666566224000297-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142136682","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mapping taste and flavour traits to genetic markers in lettuce Lactuca sativa","authors":"Martin Chadwick ,&nbsp;Jonathan R. Swann ,&nbsp;Frances Gawthrop ,&nbsp;Richard Michelmore ,&nbsp;Davide Scaglione ,&nbsp;Maria Jose-Truco ,&nbsp;Carol Wagstaff","doi":"10.1016/j.fochms.2024.100215","DOIUrl":"10.1016/j.fochms.2024.100215","url":null,"abstract":"<div><p>Lettuce is the most highly consumed raw leafy vegetable crop eaten worldwide, making it nutritionally important in spite of its comparatively low nutrient density in relation to other vegetables. However, the perception of bitterness caused by high levels of sesquiterpenoid lactones and comparatively low levels of sweet tasting sugars limits palatability. To assess variation in nutritional and taste-related metabolites we assessed 104 members of a <em>Lactuca sativa</em> cv. Salinas x <em>L. serriola</em> (accession UC96US23) mapping population. Plants were grown in three distinct environments, and untargeted NMR and HPLC were used as a rapid chemotyping method, from which 63 unique Quantitative Trait Loci (QTL) were identified. We were able to identify putative regulatory candidate genes underlying the QTL for fructose on linkage group 9, which accounted for up to 36 % of our population variation, and which was stable across all three growing environments; and for 15-p-hydroxyyphenylacetyllactucin-8-sulfate on linkage group 5 which has previously been identified for its low bitterness, while retaining anti-herbivory field effects. We also identified a candidate gene for flavonoid 3′,5′- hydroxylase underlying a polyphenol QTL on linkage group 5, and two further candidate genes in sugar biosynthesis on linkage groups 2 and 5. Collectively these candidate genes and their associated markers can inform a route for plant breeders to improve the palatability and nutritional value of lettuce in their breeding programmes.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"9 ","pages":"Article 100215"},"PeriodicalIF":4.1,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566224000224/pdfft?md5=adbd66ada737d0ae35277ef026c75dd0&pid=1-s2.0-S2666566224000224-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142086878","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Use of genomics & proteomics in studying lipase producing microorganisms & its application","authors":"Debashrita Majumder ,&nbsp;Ankita Dey ,&nbsp;Srimanta Ray ,&nbsp;Debasmita Bhattacharya ,&nbsp;Moupriya Nag ,&nbsp;Dibyajit Lahiri","doi":"10.1016/j.fochms.2024.100218","DOIUrl":"10.1016/j.fochms.2024.100218","url":null,"abstract":"<div><p>In biotechnological applications, lipases are recognized as the most widely utilized and versatile enzymes, pivotal in biocatalytic processes, predominantly produced by various microbial species. Utilizing omics technology, natural sources can be meticulously screened to find microbial flora which are responsible for oil production. Lipases are versatile biocatalysts. They are used in a variety of bioconversion reactions and are receiving a lot of attention because of the quick development of enzyme technology and its usefulness in industrial operations. This article offers recent insights into microbial lipase sources, including fungi, bacteria, and yeast, alongside traditional and modern methods of purification such as precipitation, immunopurification and chromatographic separation. Additionally, it explores innovative methods like the reversed micellar system, aqueous two-phase system (ATPS), and aqueous two-phase flotation (ATPF). The article deals with the use of microbial lipases in a variety of sectors, including the food, textile, leather, cosmetics, paper, detergent, while also critically analyzing lipase-producing microbes. Moreover, it highlights the role of lipases in biosensors, biodiesel production, tea processing, bioremediation, and racemization. This review provides the concept of the use of omics technique in the mechanism of screening of microbial species those are capable of producing lipase and also find the potential applications.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"9 ","pages":"Article 100218"},"PeriodicalIF":4.1,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266656622400025X/pdfft?md5=76e67c338d2e84c4bb7344eb43cc61c2&pid=1-s2.0-S266656622400025X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142097400","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}