Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/57210
Título: | Application of the yeast Yarrowia lipolytica for food additives production |
Autor(es): | Belo, Isabel Ferreira, Patrícia Braga, Adelaide Lopes, Marlene |
Data: | 30-Nov-2018 |
Citação: | Belo, Isabel; Ferreira, Patrícia; Braga, Adelaide; Lopes, Marlene, Application of the yeast Yarrowia lipolytica for food additives production. In Dr. István Dalmadi, Dr. László Baranyai, Dr. Quang D. Nguyen. FOODCONF 2018 - Third International Conference on Food Science and Technology. Budapeste, Hungary, Nov 30 - Dec 1, 36-37, 2018. ISBN: 978-963-269-794-9 |
Resumo(s): | [Excerpt] Introduction: Yarrowia lipolytica is a nonconventional, aerobic and dimorphic yeast with many biotechnological applications due to the wide range of substrates that can use as carbon source and the ability to produce a large variety of metabolites with industrial interest. It can usually be found in environments containing hydrophobic substrates, such as alkanes and fats. It can also be isolated from cheeses, yoghurts, kefir, soy sauce, meat and shrimp salads. Y. lipolytica has been proved to be a robust cell for the biotechnological production of compounds that can be used as additives in food industry, such as organic acids (citric acid), enzymes (such as proteases and lipases), biosurfactants, sweeteners (such as erythritol and mannitol), and aroma and fragrances compounds. [...] |
Tipo: | Resumo em ata de conferência |
URI: | https://hdl.handle.net/1822/57210 |
ISBN: | 978-963-269-794-9 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_49360_1.pdf | 192,72 kB | Adobe PDF | Ver/Abrir | |
document_49360_2.pdf | 347,26 kB | Adobe PDF | Ver/Abrir |