Effect of Elevated Oxygen Concentration on the Yeast Yarrowia lipolytica for the Production of γ-Decalactones in Solid State Fermentation

Autor: Sophal Try, Andrée Voilley, Thavarith Chunhieng, Joëlle De-Coninck, Yves Waché

Publikováno v: Fermentation, Vol 9, Iss 6, p 532 (2023)

To study the effect of elevated oxygen concentrations on β-oxidation for the production of lactones by Yarrowia lipolytica W29 in solid state fermentation (SSF), experiments using oxygen-enriched air, with different initial concentrations of oxygen

Externí odkaz: https://doaj.org/article/6c1ee3c8930e401b9ef0bd1ea4a88ac7

Aroma compounds production by solid state fermentation, importance of in situ gas-phase recovery systems

Autor: Joëlle De-Coninck, Andrée Voilley, Thavarith Chunhieng, Yves Waché, Sophal Try

Publikováno v: Applied Microbiology and Biotechnology
Applied Microbiology and Biotechnology, Springer Verlag, 2018, 102 (17), pp.7239-7255. ⟨10.1007/s00253-018-9157-4⟩

International audience; Flavour and fragrance compounds are extremely important for food, feed, cosmetic and pharmaceutical industries. In the last decades, due to the consumer's increased trend towards natural products, a great interest in natural a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8c4960b4c6c2e7e39b1546c5b36c700
https://pubmed.ncbi.nlm.nih.gov/29938320

WITHDRAWN: Dataset on solid state fermentation for the production of lactones by Yarrowia lipolytica

Autor: Joëlle De-Coninck, Sophal Try, Andrée Voilley, Thavarith Chunhieng, Yves Waché

Publikováno v: Process Biochemistry
Process Biochemistry, Elsevier, 2018, 64, pp.9-15. ⟨10.1016/j.dib.2018.01.035⟩

International audience; The data presented in this article are related to the original article entitled “Solid state fermentation for the production of γ-decalactones by Yarrowia lipolytica” (Try et al. 2008). In this work, the potential of soli

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7781a16b3509391f0eb66a9ba918f297
https://doi.org/10.1016/j.dib.2018.01.035

Modeling hexanal production in oxido-reducing conditions by the yeast Yarrowia lipolytica

Autor: Jean-Marc Belin, Patrick Gervais, Hoa Tran Thanh, Florence Husson, Selim Kermasha, Rémy Cachon, Mirna P. Santiago-Gómez, Joëlle De Coninck

Publikováno v: Process Biochemistry
Process Biochemistry, Elsevier, 2009, 44 (9), pp.1013-1018. ⟨10.1016/j.procbio.2009.04.028⟩

International audience; Hexanal produced by cells of a recombinant Yarrowia lipolytica yeast expressing the hydroperoxide lyase (HPL) from green bell pepper fruit was studied under oxido-reducing conditions using the reducing dithiotreitol and oxidiz

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad6c3881a1c6e56327ae311757e2f0b2
https://doi.org/10.1016/j.procbio.2009.04.028

A procedure for reproducible measurement of redox potential (E h) in dairy processes

Autor: Bruno Ebel, Sophie Jeanson, Cécile Aubert, Damien Michelon, Joëlle De Coninck, Patrick Gervais, Gilles Feron, Eric Beuvier, Christine Rojas, Sophie Abraham, Rémy Cachon

Publikováno v: Dairy Science & Technology
Dairy Science & Technology, EDP sciences/Springer, 2013, 93 (6), pp.675-690. ⟨10.1007/s13594-013-0134-5⟩
Dairy Science & Technology, EDP sciences/Springer, 2013, 93 (6), pp.675-690. 〈10.1007/s13594-013-0134-5〉

The oxidoreduction potential (E h) is of growing interest in dairy research and the dairy industry. Lactic acid bacteria are able to decrease the E h to considerable reducing values, and it is an important feature of the technological characteristics

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea37306901ac20731d3c6009f19113f4
https://hal.archives-ouvertes.fr/hal-01201444