Optimization of the production of aroma compounds by Kluyveromyces marxianus in solid-state fermentation using factorial design and response surface methodology

Biochemical Engineering Journal

Volumn 6, Issue 1, 2000, Pages 33-39

  Medeiros, Adriane B P ^a   Pandey, Ashok ^a   Freitas, Renato J S ^a   Christen, Pierre ^b   Soccol, Carlos R ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

Author keywords

Cassava bagasse; Flavour compounds; Kluyveromyces marxianus; Palm bran; Solid state fermentation

Indexed keywords

ALCOHOL; BAGASSE; FLAVORING AGENT;

AGRICULTURE; ARTICLE; BIOTECHNOLOGY; FERMENTATION; FUNGUS CULTURE; KLUYVEROMYCES; NONHUMAN; PRIORITY JOURNAL; YEAST;

FUNGI; KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; MANIHOT ESCULENTA; OPUNTIA FICUS; OPUNTIA FICUS-INDICA;

EID: 0033853607     PISSN: 1369703X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1369-703X(00)00065-6     Document Type: Article

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