Biotransformation of free fatty acids in mixtures to methyl ketones by Monascus purpureus

Applied Microbiology and Biotechnology

Volumn 36, Issue 4, 1992, Pages 436-439

  Kranz, Christiane ^a   Panitz, Corinna ^a   Kunz, Benno ^a  

^a UNIVERSITY OF BONN   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

ACETONE; FATTY ACID;

ARTICLE; BIOTRANSFORMATION; MONASCUS; NONHUMAN;

EID: 0026504531     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/BF00170178     Document Type: Article

References (14)

1. Selektive Gaschromatographische Bestimmung der freien Fettsäuren aus Lipidgemischen
2. Methyl ketone formation during germination of Penicillium roquefortii
3. The formation and metabolism of methyl ketones and related compounds
4. Biosynthesis of flavors by Penicillium roquefortii
5. Enzymes of Penicillium roquefortii involved in the biosynthesis of cheese flavor
6. Use of 2,4-dinitrophenylhydrazine for the estimation of micro amounts of carbonyls
7. The oxidation of fatty acids by spores of Penicillium roquefortii
8. The oxidation of fatty acids by mycelium of Penicillium roquefortii
9. The neutral carbonyl compounds in blue-mold type cheese
10. The methyl ketones of blue cheese and their relation to its flavor
11. Quantitative analysis of methyl ketones in blue cheese fat
12. Zur Chemie der Ketonranzigkeit IV
13. Zur Chemie der Ketonranzigkeit V
14. Thin-layer chromatography of aliphathic 2,4-dinitrophenylhydrazones