Volatile metabolites produced from agro-industrial wastes by Na-alginate entrapped Kluyveromyces marxianus
Tài liệu tham khảo
Laufenberg, 2003, Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementation, Bioresour Technol, 87, 167, 10.1016/S0960-8524(02)00167-0
Schieber, 2001, By-products of plant food processing as a source of functional compounds – recent developments, Trends Food Sci Technol, 12, 401, 10.1016/S0924-2244(02)00012-2
Guneser, 2014
Gogus, 2015, Evaluation of agro-industrial wastes, their state, and mixing ratio for maximum polygalacturonase and biomass production in submerged fermentation, Environ Technol, 36, 2657, 10.1080/09593330.2015.1042922
Kosseva, 2011, Immobilization of microbial cells in food fermentation processes, Food Bioprocess Technol, 4, 1089, 10.1007/s11947-010-0435-0
Braga, 2013, Immobilization of Yarrowia lipolytica for aroma production from castor oil, Appl Biochem Biotechnol, 169, 2202, 10.1007/s12010-013-0131-4
Nedovic, 2015, Aroma formation by immobilized yeast cells in fermentation processes, Yeast, 32, 173
Najafpour, 2004, Ethanol fermentation in an immobilized cell reactor using Saccharomyces cerevisiae, Bioresour Technol, 92, 251, 10.1016/j.biortech.2003.09.009
Djordjevic, 2015, Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae, Yeast, 32, 271
Kourkoutas, 2002, High-temperature alcoholic fermentation of whey using Kluyveromyces marxianus IMB3 yeast immobilized on delignified cellulosic material, Bioresour Technol, 82, 177, 10.1016/S0960-8524(01)00159-6
Fonseca, 2008, The yeast Kluyveromyces marxianus and its biotechnological potential, Appl Microbiol Biotechnol, 79, 339, 10.1007/s00253-008-1458-6
AOAC, 2000
Kregiel, 2013, Growth and metabolic activity of conventional and non-conventional yeasts immobilized in foamed alginate, Enzyme Microb Technol, 53, 229, 10.1016/j.enzmictec.2013.05.010
Gutarowska, 2009, The ability of filamentous fungi to produce acids on indoor building materials, Ann Microbiol, 59, 807, 10.1007/BF03179227
Pawliszyn, 2012, Theory of solid phase microextraction, 13
2008
2005
Avsar, 2004, Characterization of nutty flavor in Cheddar cheese, J Dairy Sci, 87, 1999, 10.3168/jds.S0022-0302(04)70017-X
Van Den Dool, 1963, A generalization of the retention index system including linear temperature programmed gas liquid partition chromatography, J Chromatogr A, 11, 463, 10.1016/S0021-9673(01)80947-X
Sheskin, 2004
Blaschek, 2007, Survey of salty and sweet whey composition from various cheese plants in Wisconsin, J Dairy Sci, 90, 2029, 10.3168/jds.2006-770
Del Valle, 2006, Chemical characterization of tomato pomace, J Sci Food Agric, 86, 1232, 10.1002/jsfa.2474
Wilkowska, 2015, Growth and by-product profiles of Kluyveromyces marxianus cells immobilized in foamed alginate, Yeast, 32, 217
Nzelibe, 2007, Optimization of ethanol production from Garcinia kola (bitter kola) pulp agrowaste, Afr J Biotechnol, 17, 2033
Mussatto, 2012, Sugars metabolism and ethanol production by different yeast strains from coffee industry wastes hydrolysates, Appl Energy, 92, 763, 10.1016/j.apenergy.2011.08.020
Patle, 2008, Investigation of the potential of agro-industrial material as low cost substrate for ethanol production by using Candida tropicalis and Zymomonas mobilis, Biomass Bioenergy, 32, 596, 10.1016/j.biombioe.2007.12.008
Imandi, 2008, Application of statistical experimental designs for the optimization of medium constituents for the production of citric acid from pineapple waste, Bioresour Technol, 99, 4445, 10.1016/j.biortech.2007.08.071
Chen, 1978, The relative contribution of Ehrlich and biosynthetic pathways to the formation of fusel alcohols, J Am Soc Brew Chem, 36, 39
Hazelwood, 2008, The Ehrlich pathway for fusel alcohol production: a century of research on Saccharomyces cerevisiae metabolism (vol 74, pg 2259, 2008), Appl Environ Microbiol, 74, 3920, 10.1128/AEM.00934-08
Mason, 2000, Alcohol acetyltransferases and the significance of ester synthesis in yeast, Yeast, 16, 1287, 10.1002/1097-0061(200010)16:14<1287::AID-YEA613>3.0.CO;2-I
Aguedo, 2004, The use of enzymes and microorganisms for the production of aroma compounds from lipids, Food Technol Biotechnol, 42, 327
Etschmann, 2003, Screening of yeast for the production of the aroma compounds 2-phenylethanol in a molasses-based medium, Biotechnol Lett, 25, 531, 10.1023/A:1022890119847
Lalou, 2013, Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae, Appl Microbiol Biotechnol, 97, 9397, 10.1007/s00253-013-5181-6
Mantzouridou, 2013, Volatile bio-ester production from orange pulp-containing medium using Saccharomyces cerevisiae, Food Bioprocess Technol, 6, 3326, 10.1007/s11947-012-1009-0
Medeiros, 2001, Aroma compounds produced by Kluyveromyces marxianus in solid state fermentation on a packed bed column bioreactor, World J Microbiol Biotechnol, 17, 767, 10.1023/A:1013596330389
Mallouchos, 2003, Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products, Food Chem, 80, 109, 10.1016/S0308-8146(02)00247-9
Lee, 1999, Effect of physical factors on the production of gamma-decalactone by immobilized cells of Sporidiobolus salmonicolor, Process Biochem, 34, 845, 10.1016/S0032-9592(99)00010-2