Encapsulation of flavours into <i>Yarrowia lipolytica</i> active yeast cells. Fluorescence study of the lipid droplets morphology and steryl/sterol balance during the shock

Encapsulation of flavours into <i>Yarrowia lipolytica</i> active yeast cells. Fluorescence study of the lipid droplets morphology and steryl/sterol balance during the shock

Yeast are a powerful material for the encapsulation of compounds. Usually, yeast used as capsules are inactivated by the encapsulation treatment, which is stressful to cells. However, if kept active, cells can bring their own activity in addition to the encapsulated compound. We have observed previo...

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Bibliographic Details
Main Authors: Thi Minh Ngoc Ta, Cynthia Romero-Guido, Thi Hanh Phan, Hai Dang Tran, Hanh Tam Dinh, Yves Waché
Format: Article
Language:English
Published: AIMS Press 2022-09-01
Series:AIMS Biophysics
Subjects:
yarrowia lipolytica
encapsulation
active cells
lipid droplets
sterol-steryl ester conversion
lactone
acyl-coa oxidase
Online Access:https://www.aimspress.com/article/doi/10.3934/biophy.2022022?viewType=HTML

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https://www.aimspress.com/article/doi/10.3934/biophy.2022022?viewType=HTML

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