Pichia cactophila and Kluyveromyces lactis are Highly Efficient Microbial Cell Factories of Natural Amino Acid-Derived Aroma Compounds

The pivotal role of non-conventional yeast (NCY) species in formation of valuable aroma compounds in various food commodities is widely acknowledged. This fact inspires endeavors aiming at exploitation of food-derived NCYs as biocatalysts in natural aromas production. In this study, we isolated, cha...

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Veröffentlicht in:	Molecules (Basel, Switzerland) Switzerland), 2018-01, Vol.23 (1), p.97
Hauptverfasser:	Celińska, Ewelina, Bonikowski, Radosław, Białas, Wojciech, Dobrowolska, Anna, Słoma, Barbara, Borkowska, Monika, Kubiak, Monika, Korpys, Paulina, Grajek, Włodzimierz
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetic acid Alcohol Alcohols Amino acids Aroma compounds Biocatalysts Bioconversion Cell culture Chain branching Cheese Chemical synthesis Commodities Cosmetics Culture media Dairy products Food Fruit juices Goat's milk Kluyveromyces lactis Metabolism Microbiota Microorganisms Milk Pichia Ripening Solvent extraction Yeast
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