Selection by UV Mutagenesis and Physiological Characterization of Mutant Strains of the Yeast Saprochaete suaveolens (Former Geotrichum fragrans) with Higher Capacity to Produce Flavor Compounds

Yeast volatile organic compounds (VOCs), i.e. low molecular weight organic acids, alcohols and esters, are considered as potential and sustainable sources of natural aromas that can replace commonly used artificial flavors in food and other industrial sectors. Although research generally focuses on...

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Detalles Bibliográficos
Autores principales: Tan, Melissa, Caro, Yanis, Shum Cheong Sing, Alain, Reiss, Héloïse, Francois, Jean-Marie, Petit, Thomas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8704521/
https://www.ncbi.nlm.nih.gov/pubmed/34947014
http://dx.doi.org/10.3390/jof7121031

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8704521/
https://www.ncbi.nlm.nih.gov/pubmed/34947014
http://dx.doi.org/10.3390/jof7121031

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