• Publications
  • Influence
Production of lactones and peroxisomal beta-oxidation in yeasts.
Among aroma compounds interesting for the food industry, lactones may be produced by biotechnological means using yeasts. These microorganisms are able to synthesize lactones de novo or byExpand
  • 61
  • 2
Peroxisomal β-oxidation activities and γ-decalactone production by the yeast Yarrowia lipolytica
Abstractγ-Decalactone is a peachy aroma compound resulting from the peroxisomal β-oxidation of ricinoleic acid by yeasts. The expression levels of acyl-CoA oxidase (gene deletion) and 3-ketoacyl-CoAExpand
  • 52
  • 2
Cloning and characterization of the peroxisomal acyl CoA oxidase ACO3 gene from the alkane‐utilizing yeast Yarrowia lipolytica
The ACO3 gene, which encodes one of the acyl‐CoA oxidase isoenzymes, was isolated from the alkane‐utilizing yeast Yarrowia lipolytica as a 10 kb genomic fragment. It was sequenced and found to encodeExpand
  • 36
Secretion of active β-lactamase to the medium mediated by the Escherichia coli haemolysin transport pathway
An in frame gene fusion containing the coding region for mature β-lactamase and the 3′-end of hylA encoding the haemolysin secretion signal, was constructed under the control of a lac promoter. TheExpand
  • 26
Peroxisomal beta-oxidation activities and gamma-decalactone production by the yeast Yarrowia lipolytica.
gamma-Decalactone is a peachy aroma compound resulting from the peroxisomal beta-oxidation of ricinoleic acid by yeasts. The expression levels of acyl-CoA oxidase (gene deletion) and 3-ketoacyl-CoAExpand
  • 9