Biotechnological production of γ-decalactone, a peach like aroma, by Yarrowia lipolytica

Author:

Braga A.,Belo I.

Funder

Portuguese Foundation for Science and Technology (FCT)

COMPETE 2020

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Reference61 articles.

1. Aguedo M (2002) Biotransformation de lipides en arômes par Yarrowia lipolytica: interactions avec le substrat, excrétion et toxicité des métabolites produits. PhD Thesis, Université de Bourgogne, Dijon, France

2. Aguedo M, Ly MH, Belo I, Teixeira JA, Belin J-M, Waché Y (2004) The use of enzymes and microorganisms for the production of aroma compounds from lipids. Food Technol Biotechnol 42:327–336

3. Aguedo M, Gomes N, García EE, Waché Y, Mota M, Teixeira JA, Belo I (2005a) Decalactone production by Yarrowia lipolytica under increased O2 transfer rates. Biotechnol Lett 27:1617–1621

4. Aguedo M, Waché Y, Belin J-M, Teixeira JA (2005b) Surface properties of Yarrowia lipolytica and their relevance to γ-decalactone formation from methyl ricinoleate. Biotechnol Lett 27:417–422

5. Alchihab M, Destain J, Aguedo M, Wathelet JP, Thonart P (2010) The utilization of gum tragacanth to improve the growth of Rhodotorula aurantiaca and the production of γ-decalactone in large scale. Appl Biochem Biotechnol 162:233–241

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