赖氨酸
噬菌体
溶解
微生物学
葡萄球菌
生物
金黄色葡萄球菌
细菌
免疫学
遗传学
大肠杆菌
基因
作者
Miki Watanabe,Miho Uematsu,Kosuke Fujimoto,T. Hara,Mako Yamamoto,Daichi Miyaoka,Chieko Yokota,Yuzuru Kamei,Akira Sugimoto,Natsuko Kawasaki,Takato Yabuno,N. Sato,Shintaro Sato,Kiyoshi Yamaguchi,Yoichi Furukawa,Daisuke Tsuruta,Fumihiro Okada,Seiya Imoto,Satoshi Uematsu
标识
DOI:10.1016/j.jid.2024.03.039
摘要
Axillary apocrine gland secretions, rich in lipids and proteins, are initially odorless, but undergo a transformation into malodorous substances through bacterial metabolism. Primary axillary odorants include medium-chain volatile fatty acids, namely 3-methyl-2-hexenoic acid (3M2H) and 3-hydroxy-3-methylhexanoic acid (HMHA), as well as a thioalcohol, 3-methyl-3-sulfanylhexan-1-ol (3M3SH) (Hasegawa et al., 2004, Natsch et al., 2003, Troccaz et al., 2004, Zeng et al., 1991).
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