Strategies For 2-Heptanone Biosynthesis From Octanoic Acid By Penicillium Roqueforti Spores
This paper reviews two strategies of 2-heptanone (blue cheese aroma compound) biosynthesis from octanoic acid by Penicillium roqueforti spores. First, the production and preparation of fungal spores are discussed a long with effect of spores treatment on their biocatalytic activity. Following this t...
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| Hoofdauteur: | |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2010-05-01
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| Reeks: | Jurnal Teknologi dan Industri Pangan |
| Onderwerpen: | |
| Online toegang: | https://journal.ipb.ac.id/jtip/article/view/694 |
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