The mechanism of the interaction between the formed emulsification and yeast cells in biotransformation system-Reference-Cited by-同舟云学术

The mechanism of the interaction between the formed emulsification and yeast cells in biotransformation system

Published:2021-10-04 Issue:1 Volume:97 Page:199-207
ISSN:0268-2575
Container-title:Journal of Chemical Technology & Biotechnology
language:en
Short-container-title:J Chem Technol Biotechnol

Author:

Chen Julong¹,Wen Xuejun²,Zhang Shuo¹^ORCID

Affiliation:

1. Department of Biological Engineering Shanghai Institute of Technology Shanghai China

2. Department of Chemical and Life Science and Engineering Virginia Commonwealth University Richmond VA USA

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Inorganic Chemistry,Organic Chemistry,Pollution,Waste Management and Disposal,Fuel Technology,Renewable Energy, Sustainability and the Environment,General Chemical Engineering,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jctb.6929

Reference35 articles.

1. Production of food aroma compounds: microbial and enzymatic methodologies;Longo MA;Food Technol Biotechnol,2006

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

3. Biotechnological production of γ-decalactone, a peach like aroma, by Yarrowia lipolytica

4. Production of a Biosurfactant from Torulopsis bombicola

5. Purification and Characterization of Liposan, a Bioemulsifier from Candida lipolytica

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