Biochemistry of lactone formation in yeast and fungi and its utilisation for the production of flavour and fragrance compounds

Abstract

The consumers’ demand for natural flavour and fragrances rises. To be natural, compounds have to result from the extraction of natural materials and/or to be transformed by natural means such as the use of enzymes or whole cells. Fungi are able to transform some fatty acids into lactones that can thus be natural. Although some parts of this subject have… (More)
DOI: 10.1007/s00253-010-2945-0

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Cite this paper

@article{RomeroGuido2010BiochemistryOL, title={Biochemistry of lactone formation in yeast and fungi and its utilisation for the production of flavour and fragrance compounds}, author={Cynthia Romero-Guido and Isabel Belo and Thi Minh Ngoc Ta and Lan Cao-Hoang and Mohamed Alchihab and Nelma Gomes and Philippe Thonart and Jos{\'e} Augusto Teixeira and Jacqueline Destain and Yves Wach{\'e}}, journal={Applied Microbiology and Biotechnology}, year={2010}, volume={89}, pages={535-547} }