Bioconversion of citrus aroma compounds by Pichia pastoris

After induction of alcohol oxidase, active Pichia pastoris cells were grown in model alcohol solutions and orange aroma, a by-product rich in potential alcohol substrates for bio-oxidation to aldehydes. Acetaldehyde production efficiency was 60% at 0.1% ethanol, decreasing with increasing ethanol. A...

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Veröffentlicht in:	Journal of food science 1998-05, Vol.63 (3), p.445-449
Hauptverfasser:	Goodrich, R.M. (Univ. of Florida, Lake Alfred, FL.), Braddock, R.J, Parish, M.E, Sims, C.A
Format:	Artikel
Sprache:	eng
Schlagworte:	ACETALDEHIDO ACETALDEHYDE aroma bioconversion Bioconversions. Hemisynthesis Biological and medical sciences Biotechnology CITRUS COMPOSE DE LA FLAVEUR COMPUESTOS DEL SABOR essence FLAVOUR COMPOUNDS Food additives Food industries Fundamental and applied biological sciences. Psychology General aspects Methods. Procedures. Technologies ODEUR Odors OLOR ORANGE ESSENCE Oxidation PICHIA SMELL
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