Bioconversion of ferulic acid into aroma compounds by newly isolated yeast strains of the Latin American biodiversity-Reference-Cited by-同舟云学术

Bioconversion of ferulic acid into aroma compounds by newly isolated yeast strains of the Latin American biodiversity

Published:2020-09-15 Issue:1 Volume:37 Page:
ISSN:8756-7938
Container-title:Biotechnology Progress
language:en
Short-container-title:Biotechnol Progress

Author:

Bettio Giulia¹,Zardo Luíza Caroline¹,Rosa Carlos Augusto²,Záchia Ayub Marco Antônio¹^ORCID

Affiliation:

1. Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Rio Grande do Sul Brazil

2. Department of Microbiology, ICB, C.P. 486 State University of Minas Gerais Belo Horizonte Minas Gerais Brazil

Funder

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/btpr.3067

Reference69 articles.

1. Production of volatile compounds by yeasts using hydrolysed grape seed oil obtained by immobilized lipases in continuous packed-bed reactors

2. Optimization of limonene biotransformation for the production of bulk amounts of α-terpineol

3. Bioconversion of ferulic acid attained from pineapple peels and pineapple crown leaves into vanillic acid and vanillin by Aspergillus niger I-1472

4. Prospecting the Potential of Agroresidues as Substrate for Microbial Flavor Production

5. Biosynthesis of vitamin B12 by Propionibacterium freudenreichii subsp. shermanii ATCC 13673 using liquid acid protein residue of soybean as culture medium

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4. Intensification and techno-economic analysis of a biocatalytic process for coniferol production from ferulic acid: An innovative strategy for lignin valorization;Journal of Cleaner Production;2023-11

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