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Bioconversion of ferulic acid into aroma compounds by newly isolated yeast strains of the Latin American biodiversity.
Bettio, Giulia; Zardo, Luíza Caroline; Rosa, Carlos Augusto; Záchia Ayub, Marco Antônio.
Affiliation
  • Bettio G; Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil.
  • Zardo LC; Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil.
  • Rosa CA; Department of Microbiology, ICB, C.P. 486, State University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil.
  • Záchia Ayub MA; Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil.
Biotechnol Prog ; 37(1): e3067, 2021 01.
Article in En | MEDLINE | ID: mdl-33405391
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Full text: 1 Database: MEDLINE Main subject: Saccharomyces cerevisiae / Benzaldehydes / Coumaric Acids / Guaiacol / Odorants Language: En Year: 2021 Type: Article
Fulltext
Print
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PubMed Links
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Full text: 1 Database: MEDLINE Main subject: Saccharomyces cerevisiae / Benzaldehydes / Coumaric Acids / Guaiacol / Odorants Language: En Year: 2021 Type: Article