Aroma compounds produced by liquid fermentation with Saccharomyces cerevisiae and Zygosaccharomyces rouxii from castor oil through cell permeabilization

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

(2021) Yi Chen et al.   FOOD CHEMISTRY

Microbial Biosynthesis of Lactones: Gaps and Opportunities towards Sustainable Production

(2021) Rui Silva et al.   Applied Sciences-Basel

Pathway-based signature transcriptional profiles as tolerance phenotypes for the adapted industrial yeast Saccharomyces cerevisiae resistant to furfural and HMF

(2020) Z. Lewis Liu et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Selective Synthesis of Furfuryl Alcohol from Biomass-Derived Furfural Using Immobilized Yeast Cells

(2019) Xue-Ying Zhang et al.   Catalysts

The industrial yeast Pichia pastoris is converted from a heterotroph into an autotroph capable of growth on CO2

(2019) Thomas Gassler et al.   NATURE BIOTECHNOLOGY

Solid state fermentation for the production of γ-decalactones by Yarrowia lipolytica

(2018) Sophal Try et al.   PROCESS BIOCHEMISTRY

Heterologous Production of Flavour and Aroma Compounds in Saccharomyces cerevisiae

(2018) Dariusz Kutyna et al.   Genes

Production of isoamyl acetate by enzymatic reactions in batch and packed bed reactors with supercritical CO 2

(2017) Philipe dos Santos et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Acetate metabolism ofSaccharomyces cerevisiaeat different temperatures during lychee wine fermentation

(2016) Yu-hui Shang et al.   BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT

Production of δ-decalactone from linoleic acid via 13-hydroxy-9(Z)-octadecenoic acid intermediate by one-pot reaction using linoleate 13-hydratase and whole Yarrowia lipolytica cells

(2016) Woo-Ri Kang et al.   BIOTECHNOLOGY LETTERS

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

(2016) A. Braga et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

New Biotransformation Process for Production of the Fragrant Compound γ-Dodecalactone from 10-Hydroxystearate by Permeabilized Waltomyces lipofer Cells

(2013) Jung-Ung An et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Natural 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol®)

(2013) Wilfried Schwab   MOLECULES

Biotransformations Utilizing β-Oxidation Cycle Reactions in the Synthesis of Natural Compounds and Medicines

(2012) Alina Świzdor et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Biochemistry of lactone formation in yeast and fungi and its utilisation for the production of flavour and fragrance compounds

(2010) Cynthia Romero-Guido et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Production of  fermentation aroma compounds bySaccharomyces cerevisiaewine yeasts: effects of yeast assimilable nitrogen on two model strains

(2008) Francisco M. Carrau et al.   FEMS YEAST RESEARCH