ImpactU Versión 3.11.2 Última actualización: Interfaz de Usuario: 16/10/2025 Base de Datos: 29/08/2025 Hecho en Colombia
Aroma compounds produced by liquid fermentation with Saccharomyces cerevisiae and Zygosaccharomyces rouxii from castor oil through cell permeabilization
The use of microorganisms to produce aroma molecules is growing in the flavor and fragrance industries due to the increased market for natural products. In this study, the effect of the type of microorganism, and cellular permeabilization on the production of aroma molecules from castor oil by liquid fermentation with yeasts, was assessed for possible application in the production of natural flavors. Different treatments were assessed with a three-way factorial design (type of microorganism, cell permeabilization and amount of
