Influence of culture conditions on production of flavour compounds by 29 ligninolytic Basidiomycetes-Reference-Cited by-同舟云学术

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Influence of culture conditions on production of flavour compounds by 29 ligninolytic Basidiomycetes

Published:1990-06 Issue:4 Volume:94 Page:494-504
ISSN:0953-7562
Container-title:Mycological Research
language:en
Short-container-title:Mycological Research

Author:

Gallois Annie,Gross Brigitte,Langlois Dominique,Spinnler Henry-Eric,Brunerie Pascal

Publisher

Elsevier BV

Subject

Plant Science,Genetics,Ecology, Evolution, Behavior and Systematics,Biotechnology

Reference33 articles.

1. Amélioration de la digestibilité de sous-produits lignocellulosiques par délignification microbienne;Agosin,1985

2. Phospholipid and fatty acid enrichment of Phanerochaete chrysosporium INA-12 in relation to ligninase production;Asther;Applied Microbiology and Biotechnology,1988

3. Preliminary account of the odour of wood-destroying fungi in culture;Badcock;Transactions of the British Mycological Society,1939

4. Characterization of the odour principles of some Basidiomycetes: Bjerkandera adusta, Poria aurea, Tyromyces sambuceus;Berger;Flavour & Fragrance Journal,1986

5. Biosynthesis of flavor compounds by microorganisms. 6. Odorous constitutents of Polyponis durus (Basidiomycetes);Berger;Zeitschrift für Naturforschung,1986

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