Cell factory applications of the yeast Kluyveromyces marxianus for the biotechnological production of natural flavour and fragrance molecules

Yeast

Volumn 32, Issue 1, 2015, Pages 3-16

  Morrissey, John P ^a   Etschmann, Maria M W ^b   Schrader, Jens ^b   de Billerbeck, Gustavo M ^c,d,e,f  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b KARL WINNACKER INSTITUT   (Germany)

^c INSA   (France)

^d UMR792 INGÉNIERIE DES SYSTÈMES BIOLOGIQUES ET DES PROCÉDÉS   (France)

^e CNRS   (France)

^f UNIVERSITÉ DE TOULOUSE   (France)

Author keywords

Cell factory; Kluyveromyces marxianus; Natural flavour and fragrance compounds; Synthetic biology

Indexed keywords

ACETIC ACID; ACETIC ACID ETHYL ESTER; ALCOHOL DERIVATIVE; FRAGRANCE; PHENETHYL ALCOHOL; FLAVORING AGENT; VOLATILE ORGANIC COMPOUND;

ARTICLE; BIOMASS FERMENTATION; BIOTECHNOLOGICAL PRODUCTION; FERMENTED PRODUCT; FUNGUS GROWTH; HEAT TOLERANCE; KLUYVEROMYCES MARXIANUS; NONHUMAN; PRIORITY JOURNAL; SYNTHETIC BIOLOGY; FERMENTATION; GENETICS; KLUYVEROMYCES; METABOLISM; MICROBIOLOGY;

KLUYVEROMYCES MARXIANUS;

FERMENTATION; FLAVORING AGENTS; INDUSTRIAL MICROBIOLOGY; KLUYVEROMYCES; VOLATILE ORGANIC COMPOUNDS;

EID: 84922722880     PISSN: 0749503X     EISSN: 10970061     Source Type: Journal    
DOI: 10.1002/yea.3054     Document Type: Article

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