Yeast as an efficient biocatalyst for the production of lipid-derived flavours and fragrances. - École Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation ENSBANA Accéder directement au contenu
Article Dans Une Revue Antonie van Leeuwenhoek Année : 2006

Yeast as an efficient biocatalyst for the production of lipid-derived flavours and fragrances.

Yves Waché
Florence Husson
Gilles Feron

Résumé

Responding to consumer' demand for natural products, biotechnology is constantly seeking new biocatalysts. In the field of hydrophobic substrate degradation, some yeast species known some years ago as non-conventional, have acquired their right to be considered as good biocatalysts. These Candida, Yarrowia, Sporobolomyces ... are now used for themselves or for their lipases in processes to produce flavours and fragrances. In this paper we present some examples of use of these biocatalysts to generate high-value compounds and discuss the new trends related to progress in the development of molecular tools or the mastering of the redox characteristics of the medium.

Dates et versions

hal-00368198 , version 1 (14-03-2009)

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Citer

Yves Waché, Florence Husson, Gilles Feron, Jean-Marc Belin. Yeast as an efficient biocatalyst for the production of lipid-derived flavours and fragrances.. Antonie van Leeuwenhoek, 2006, 89 (3-4), pp.405-416. ⟨10.1007/s10482-005-9049-3⟩. ⟨hal-00368198⟩
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