Effects of Fermentation Temperature and Aeration on Production of Natural Isoamyl Acetate by Williopsis saturnus var. saturnus

Isoamyl acetate is a natural flavour ester, widely used as a source of banana flavour by the food industry. Williopsis saturnus var. saturnus is a yeast which can produce isoamyl acetate by esterification of amyl alcohols with acetyl coenzyme A via fermentation. The evaluation of this kind of produc...

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Detalles Bibliográficos
Autores principales: Yilmaztekin, Murat, Cabaroglu, Turgut, Erten, Huseyin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3703881/
https://www.ncbi.nlm.nih.gov/pubmed/23862159
http://dx.doi.org/10.1155/2013/870802

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3703881/
https://www.ncbi.nlm.nih.gov/pubmed/23862159
http://dx.doi.org/10.1155/2013/870802

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