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amyloliquefaciens

" in MedChemExpress (MCE) Product Catalog:

By Targets:	Bacterial (1) Endogenous Metabolite (2) Isotope-Labeled Compounds (1)
By Research Areas:	Infection (1) Metabolic Disease (1)

4

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2

Peptides

3

Natural
Products

1

Isotope-Labeled Compounds

Cat. No.	Product Name	Target	Research Areas	Chemical Structure

γ-Glu-Phe γ-Glutamylphenylalanine	Endogenous Metabolite	Others
γ-Glu-Phe (γ-Glutamylphenylalanine) is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe or the post-enzymatic reaction mixture enhances the umami intensity of commercial soy sauce and model chicken broth .

γ-Glu-Phe TFA γ-Glutamylphenylalanine TFA	Endogenous Metabolite	Others
γ-Glu-Phe TFA (γ-Glutamylphenylalanine TFA) is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe TFA or the post-enzymatic reaction mixture enhances the umami intensity of commercial soy sauce and model chicken broth .

4-Ethoxyphenol	Bacterial	Infection Metabolic Disease
4-Ethoxyphenol is a natural compound isolated from marine gorgonian-associated bacterium Bacillus amyloliquefaciens SCSIO 00856. 4-Ethoxyphenol shows potent antilarval activity towards Bacillus amphitrite larvae with an EC₅₀ value of 24.1 μg/mL .

γ-Glu-(Phe-13C9,15N) γ-Glutamylphenylalanine-¹³C₉,¹⁵N	Isotope-Labeled Compounds	Others
γ-Glu-(Phe- ¹³C9, ¹⁵N) is the ¹³C and ¹⁵N labeled isotope of γ-Glu-Phe(HY-101399).γ-Glu-Phe or the postenzymatic reaction mixture enhanced the umami intensity of commercial soy sauce and model chicken soup.

Cat. No.	Product Name	Target	Research Area

γ-Glu-Phe γ-Glutamylphenylalanine	Endogenous Metabolite	Others
γ-Glu-Phe (γ-Glutamylphenylalanine) is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe or the post-enzymatic reaction mixture enhances the umami intensity of commercial soy sauce and model chicken broth .

γ-Glu-Phe TFA γ-Glutamylphenylalanine TFA	Endogenous Metabolite	Others
γ-Glu-Phe TFA (γ-Glutamylphenylalanine TFA) is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe TFA or the post-enzymatic reaction mixture enhances the umami intensity of commercial soy sauce and model chicken broth .

Cat. No.	Product Name	Category	Target	Chemical Structure

γ-Glu-Phe γ-Glutamylphenylalanine	Structural Classification Microorganisms Classification of Application Fields Ketones, Aldehydes, Acids Source classification Other Diseases Endogenous metabolite Disease Research Fields	Endogenous Metabolite
γ-Glu-Phe (γ-Glutamylphenylalanine) is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe or the post-enzymatic reaction mixture enhances the umami intensity of commercial soy sauce and model chicken broth .

γ-Glu-Phe TFA γ-Glutamylphenylalanine TFA	Structural Classification Microorganisms Classification of Application Fields Ketones, Aldehydes, Acids Source classification Other Diseases Disease Research Fields	Endogenous Metabolite
γ-Glu-Phe TFA (γ-Glutamylphenylalanine TFA) is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe TFA or the post-enzymatic reaction mixture enhances the umami intensity of commercial soy sauce and model chicken broth .

4-Ethoxyphenol	Structural Classification Monophenols Classification of Application Fields Source classification Phenols Metabolic Disease Endogenous metabolite Disease Research Fields	Bacterial
4-Ethoxyphenol is a natural compound isolated from marine gorgonian-associated bacterium Bacillus amyloliquefaciens SCSIO 00856. 4-Ethoxyphenol shows potent antilarval activity towards Bacillus amphitrite larvae with an EC₅₀ value of 24.1 μg/mL .

Cat. No.	Product Name	Chemical Structure

γ-Glu-(Phe-13C9,15N)
γ-Glu-(Phe- ¹³C9, ¹⁵N) is the ¹³C and ¹⁵N labeled isotope of γ-Glu-Phe(HY-101399).γ-Glu-Phe or the postenzymatic reaction mixture enhanced the umami intensity of commercial soy sauce and model chicken soup.

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