Enhancing bioflavor production by solid-state fermentation using Kluyveromyces marxianus and l-phenylalanine.

Roy, Priyanka; Gahlawat, Vijay K; Saravanan, Chakkaravarthi; Singh, Bhim P

Roy, Priyanka; Gahlawat, Vijay K; Saravanan, Chakkaravarthi; Singh, Bhim P.

Afiliação

Roy P; Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India.
Gahlawat VK; Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India.
Saravanan C; Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India.
Singh BP; Department of Agriculture and Environment Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India.

J Basic Microbiol ; 63(1): 75-91, 2023 Jan.

Article em En | MEDLINE | ID: mdl-36336635

Assuntos

Celulose; Saccharum; Fermentação; Celulose/metabolismo; Fenilalanina/metabolismo; Saccharum/metabolismo

Palavras-chave

Kluyveromyces marxianus; bioflavor; biowaste; secondary metabolites; solid-state fermentation

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Celulose / Saccharum Idioma: En Revista: J Basic Microbiol Assunto da revista: MICROBIOLOGIA Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Índia

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