The use of Macronet resins to recover γ-decalactone produced by Rhodotorula aurantiaca from the culture broth

Author:

Alchihab Mohamed,Aldric Jean-Marc,Aguedo Mario,Destain Jacqueline,Wathelet Jean-Paul,Thonart Philippe

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,Biotechnology,Bioengineering

Reference19 articles.

1. Serra S, Fuganti C, Brenna E (2005) Biocatalytic preparation of natural flavours and fragrances. Trends Biotechnol 23:193–198

2. Schrader J, Etschmann MMW, Sell D, Hilmer JM, Rabenhorst J (2004) Applied biocatalysis for the synthesis of natural flavour compounds-current industrial processes and future prospects. Biotechnol Lett 26:463–472

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

4. Rabenhorst J, Gatfield I (2000) Method of producing γ-decalactone. Patent WO 0024920

5. Suryadi I, Suresh B (2000) Adsorption of flavour esters on granular activated carbon. Can J Chem Eng 78:892–901

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