Cocoa butter-like lipid production ability of non-oleaginous and oleaginous yeasts under nitrogen-limited culture conditions

Cocoa butter (CB) extracted from cocoa beans is the main raw material for chocolate production. However, growing chocolate demands and limited CB production has resulted in a shortage of CB supply. CB is mainly composed of three different kinds of triacylglycerols (TAGs), POP (C16:0–C18:1–C16:0), PO...

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Detalles Bibliográficos
Autores principales: Wei, Yongjun, Siewers, Verena, Nielsen, Jens
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2017
Materias:
Biotechnological Products and Process Engineering
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5395598/
https://www.ncbi.nlm.nih.gov/pubmed/28168314
http://dx.doi.org/10.1007/s00253-017-8126-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5395598/
https://www.ncbi.nlm.nih.gov/pubmed/28168314
http://dx.doi.org/10.1007/s00253-017-8126-7

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