Cleavage of β,β-carotene to flavor compounds by fungi

Applied Microbiology and Biotechnology

Volumn 62, Issue 4, 2003, Pages 331-336

  Zorn, H ^a   Langhoff, S ^a   Scheibner, M ^a   Berger, R G ^a  

^a LEIBNIZ UNIVERSITY HANNOVER   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

BETA CAROTENE;

FUNGUS;

ARTICLE; BIOTRANSFORMATION; BLEACHING; ENZYME ACTIVITY; FLAVOR; FUNGAL CELL CULTURE; FUNGAL STRAIN; FUNGUS; GANODERMA; MYCELIUM; PHOTOMETRY; PROTEIN DEGRADATION; SYNTHESIS;

AGAR; BASIDIOMYCOTA; BETA CAROTENE; BIODEGRADATION, ENVIRONMENTAL; CULTURE MEDIA; FLAVORING AGENTS; FUNGI; NORISOPRENOIDS; OXIDATION-REDUCTION; VOLATILIZATION;

FUNGI; GANODERMA; GANODERMA APPLANATUM; HYPOMYCES; HYPOMYCES ODORATUS; ISCHNODERMA BENZOINUM; KUEHNEROMYCES MUTABILIS; MARASMIUS; MARASMIUS SCORODONIUS; TRAMETES; TRAMETES SUAVEOLENS; TRAMETES VERSICOLOR;

EID: 0042770348     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-003-1309-4     Document Type: Article

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