Selection by UV Mutagenesis and Physiological Characterization of Mutant Strains of the Yeast <i>Saprochaete suaveolens</i> (Former <i>Geotrichum fragrans</i>) with Higher Capacity to Produce Flavor Compounds
Yeast volatile organic compounds (VOCs), i.e. low molecular weight organic acids, alcohols and esters, are considered as potential and sustainable sources of natural aromas that can replace commonly used artificial flavors in food and other industrial sectors. Although research generally focuses on...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-11-01
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| Series: | Journal of Fungi |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2309-608X/7/12/1031 |