Solid-state fermentation of palm kernels by Yarrowia lipolytica modulates the aroma of palm kernel oil

Solid-state fermentation with Yarrowia lipolytica was applied to palm kernels (PK) with the aim to modulate the aroma of palm kernel oil (PKO) obtained after kernel roasting. The results showed that, the metabolic activities of Y. lipolityca brought about significant changes to the volatile profile...

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Detalles Bibliográficos
Autores principales: Zhang, Wencan, Zhao, Feifei, Zhao, Fangju, Yang, Tiankui, Liu, Shaoquan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6384936/
https://www.ncbi.nlm.nih.gov/pubmed/30796276
http://dx.doi.org/10.1038/s41598-019-39252-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6384936/
https://www.ncbi.nlm.nih.gov/pubmed/30796276
http://dx.doi.org/10.1038/s41598-019-39252-9

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