Production of Flavours and Fragrances via Bioreduction of (4R)-(-)-Carvone and (1R)-(-)-Myrtenal by Non-Conventional Yeast Whole-Cells

Production of Flavours and Fragrances via Bioreduction of (4R)-(-)-Carvone and (1R)-(-)-Myrtenal by Non-Conventional Yeast Whole-Cells

As part of a program aiming at the selection of yeast strains which might be of interest as sources of natural flavours and fragrances, the bioreduction of (4R)-(−)-carvone and (1R)-(−)-myrtenal by whole-cells of non-conventional yeasts (NCYs) belonging to the genera Candida, Cryptococcus, Debaryomy...

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Bibliographic Details
Main Authors: Benedetta Turchetti, Maria Rita Cramarossa, Marta Goretti, Pietro Buzzini, Luca Forti
Format: Article
Language:English
Published: MDPI AG 2013-05-01
Series:Molecules
Subjects:
biocatalysis
non-conventional yeasts (NCYs)
ene-reductases
carbonyl reductases
monoterpenoids
(4R)-(−)-carvone
(1R)-(−)-myrtenal
Online Access:http://www.mdpi.com/1420-3049/18/5/5736

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