Comparison of gamma-decalactone biosynthesis by yeast Yarrowia lipolytica MTLY40-2p and W29 in batch-cultures-Reference-Cited by-同舟云学术

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Comparison of gamma-decalactone biosynthesis by yeast Yarrowia lipolytica MTLY40-2p and W29 in batch-cultures

Published:2020-01-01 Issue:1 Volume:34 Page:330-340
ISSN:1310-2818
Container-title:Biotechnology & Biotechnological Equipment
language:en
Short-container-title:Biotechnology & Biotechnological Equipment

Author:

Małajowicz Jolanta¹^ORCID,Nowak Dorota²,Fabiszewska Agata¹,Iuliano Anna³

Affiliation:

1. Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences – SGGW, Warsaw, Poland

2. Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences – SGGW, Warsaw, Poland

3. Department of Chemistry and Technology of Polymers, Faculty of Chemistry, Warsaw University of Technology, Warsaw, Poland

Publisher

Informa UK Limited

Subject

Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/13102818.2020.1749528

Reference35 articles.

1. Production of γ-decalactone from ricinoleic acid by immobilized cells of Sporidiobolus salmonicolor

2. A selective and efficient method for alcohol oxidations mediated by N-oxoammonium salts in combination with sodium bromite

3. Tandem Cross-Metathesis/Hydrogenation/Cyclization Reactions by Using Compatible Catalysts

4. Synthesis of the C16−C35 Fragment of Integramycin Using Olefin Hydroesterification as a Linchpin Reaction

5. Novel synthesis of flavour qualityγ-lactones

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A sustainable bioprocess technology for producing food-flavour (+)-γ-decalactone from castor oil-derived ricinoleic acid using enzymatic activity of Candida parapsilosis: Scale-up optimization and purification using novel composite;Journal of Biotechnology;2024-09

2. Characteristics of bioactive components in fermented Sargassum and Ulva Seaweed using SCOBY as potential anti-diabetic candidates;BIO Web of Conferences;2024

3. Application of Yarrowia lipolytica in fermented beverages;Frontiers in Food Science and Technology;2023-05-09

4. Metabolic and Process Engineering for Producing the Peach-Like Aroma Compound γ-Decalactone in Yarrowia lipolytica;Journal of Agricultural and Food Chemistry;2022-12-29

5. Status of research on lactones used as aroma: A bibliometric review;Food Bioscience;2022-12

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