Individual and interaction effects of vanillin and syringaldehyde on the xylitol formation by Candida guilliermondii

Bioresource Technology

Volumn 101, Issue 6, 2010, Pages 1858-1865

  Cortez, Daniela Vieira ^a   Roberto, Inês Conceiçao ^a  

^a São Paulo   (Brazil)

Author keywords

Candida guilliermondii; Lignin degradation products; Syringaldehyde; Vanillin; Xylitol formation

Indexed keywords

AROMATIC COMPOUNDS; CANDIDA; DEGRADATION; LIGNIN; SUGAR SUBSTITUTES; YEAST;

CANDIDA GUILLIERMONDII; LIGNIN DEGRADATION PRODUCTS; SYRINGALDEHYDE; VANILLIN; XYLITOL FORMATION;

PH EFFECTS;

ALDEHYDE; AROMATIC CARBOXYLIC ACID; VANILLIN; XYLITOL; XYLOSE; BENZALDEHYDE DERIVATIVE; GLUCOSE; HEMICELLULOSE; LIGNIN; POLYSACCHARIDE; SYRINGALDEHYDE;

EXPERIMENTAL STUDY; FUNGUS; GROWTH RATE; INHIBITION; LIGNIN; ORGANIC COMPOUND; PH;

ARTICLE; BIOTRANSFORMATION; CELL GROWTH; FACTORIAL DESIGN; FERMENTATION MEDIUM; GROWTH INHIBITION; NONHUMAN; PH; PICHIA GUILLIERMONDII; PRIORITY JOURNAL; YEAST; BIOTECHNOLOGY; CANDIDA; CHEMISTRY; CULTURE MEDIUM; FERMENTATION; METABOLISM; METHODOLOGY; TEMPERATURE;

PICHIA GUILLIERMONDII;

ALDEHYDES; BENZALDEHYDES; BIOTECHNOLOGY; CANDIDA; CULTURE MEDIA; FERMENTATION; GLUCOSE; HYDROGEN-ION CONCENTRATION; LIGNIN; POLYSACCHARIDES; TEMPERATURE; XYLITOL; XYLOSE;

EID: 77958199200     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biortech.2009.09.072     Document Type: Article

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