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Lactate and Amino Acid Catabolism in the Cheese-Ripening Yeast Yarrowia lipolytica
The consumption of lactate and amino acids is very important for microbial development and/or aroma production during cheese ripening. A strain of Yarrowia lipolytica isolated from cheese was grown in a liquid medium containing lactate in the presence of a low (0.1×) or high (2×) concentration of am...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
2008
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2576680/ https://ncbi.nlm.nih.gov/pubmed/18776032 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01519-08 |
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