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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIMS Press
2022-09-01
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| Series: | AIMS Biophysics |
| Subjects: | |
| Online Access: | https://www.aimspress.com/article/doi/10.3934/biophy.2022022?viewType=HTML |