An aqueous–organic two-phase bioprocess for efficient production of the natural aroma chemicals 2-phenylethanol and 2-phenylethylacetate with yeast
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00253-005-0281-6.pdf
Reference14 articles.
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2. Arctander S (1969) Perfume and flavor chemicals. Aroma chemicals. Montclair, NJ, USA
3. Berry DR, Brown C (1987) Physiology of yeast growth. In: Berry DR, Russel I, Steward GG (eds) Yeast biotechnology. Allen and Uwin, London, pp 159–199
4. Etschmann MMW, Bluemke W, Sell D, Schrader J (2002) Biotechnological production of 2-phenylethanol. Appl Microbiol Biotechnol 59:1–8
5. Etschmann MMW, Sell D, Schrader J (2003) Screening of yeasts for the production of the aroma compound 2-phenylethanol in a molasses-based medium. Biotechnol Lett 25:531–536
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