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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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Hlavní autoři: Mansour, S., Beckerich, J. M., Bonnarme, P.
Médium: Artigo
Jazyk:Inglês
Vydáno: American Society for Microbiology (ASM) 2008
Témata:
On-line přístup: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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