Biotechnology of non-Saccharomyces yeasts—the basidiomycetes

Author:

Johnson Eric A.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Reference209 articles.

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2. Aehle W (ed) (2004) Enzymes in industry. Production and applications, 2nd edn. Wiley, Weinheim

3. Ageitos JM, Vallejo JA, Viega-Crespo P, Villa TG (2011) Oily yeasts as oleaginous cell factories. Appl Microbiol Biotechnol 90:1219–1227

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

5. Aki T;Yamasaki T, Nanko TM, Shionsaki M, Kawawato S, Ono K (2007) Xanthophylls and polyunsaturated acids produced by matine thraustochytrids. In: Hou CT, Shaw J-F (eds) Biocatalysis and biotechnology for functional foods and industrial products. CRC, Boca Raton, pp 187–198

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