Extractive fermentation of aroma with supercritical CO2

Biotechnology and Bioengineering

Volumn 64, Issue 4, 1999, Pages 392-400

  Fabre, Cathy E ^a   Condoret, Jean Stéphane ^b   Marty, Alain ^b  

^a Société SAF ISIS Z A   (France)

^b INSA   (France)

Author keywords

2 phenylethyl alcohol; Extraction; Fermentation; Rose aroma; Supercritical carbon dioxide; Yeast

Indexed keywords

ALCOHOLS; CARBON DIOXIDE; CELLS; GLUCOSE; MIXTURES; ORGANIC SOLVENTS; PRESSURE EFFECTS; SOLUTIONS; SUPERCRITICAL FLUID EXTRACTION; THERMAL EFFECTS; YEAST;

CELL VIABILITY; DEPRESSURIZATION; EXTRACTIVE FERMENTATION; KLUYVEROMYCES MARXIANUS; PHENYLALANINE; PHENYLETHYL ALCOHOL; ROSE AROMA; SUPERCRITICAL CARBON DIOXIDE; SYNTHETIC BROTH;

FERMENTATION;

CARBON DIOXIDE; FLAVORING AGENT; HEXANE; PHENETHYL ALCOHOL;

ARTICLE; CELL SEPARATION; CELL VIABILITY; FERMENTATION; KLUYVEROMYCES; NONHUMAN; PRESSURE; SUPERCRITICAL FLUID EXTRACTION; TEMPERATURE SENSITIVITY;

KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS;

EID: 0033588286     PISSN: 00063592     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0290(19990820)64:4<392::AID-BIT2>3.0.CO;2-G     Document Type: Article

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