Production of aroma compounds from whey using Wickerhamomyces pijperi

The production of aroma compounds by the microbial fermentation of whey was studied. Seven strains of the yeast Wickerhamomyces pijperi were used for the fermentation of glucose-added whey (whey-g). Twelve aroma compounds (isobutanol, isoamyl alcohol, 2-phenylethanol, acetaldehyde, ethyl acetate, pr...

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Detalles Bibliográficos
Autores principales: Izawa, Naoki, Kudo, Miyuki, Nakamura, Yukako, Mizukoshi, Harumi, Kitada, Takahiro, Sone, Toshiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2015
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4397261/
https://www.ncbi.nlm.nih.gov/pubmed/25897405
http://dx.doi.org/10.1186/s13568-015-0108-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4397261/
https://www.ncbi.nlm.nih.gov/pubmed/25897405
http://dx.doi.org/10.1186/s13568-015-0108-5

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