Search Results - "de Billerbeck, Gustavo M"

Physiological and biochemical characteristics of the ethyl tiglate production pathway in the yeast Saprochaete suaveolens by Grondin, Eric, Shum Cheong Sing, Alain, Caro, Yanis, Billerbeck, Gustavo M., François, Jean Marie, Petit, Thomas

“…A yeast identified as Saprochaete suaveolens was investigated for its capacity to produce a large panel of flavouring molecules. With a production of 32…”
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Cloning, expression and characterization of an aryl-alcohol dehydrogenase from the white-rot fungus Phanerochaete chrysosporium strain BKM-F-1767 by Yang, Dong-Dong, François, Jean Marie, de Billerbeck, Gustavo M

“…The white-rot fungus Phanerochaete chrysosporium is among the small group of fungi that can degrade lignin to carbon dioxide while leaving the crystalline…”
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Cell factory applications of the yeast Kluyveromyces marxianus for the biotechnological production of natural flavour and fragrance molecules by Morrissey, John P., Etschmann, Maria M. W., Schrader, Jens, Billerbeck, Gustavo M.

“…Kluyveromyces marxianus is emerging as a new platform organism for the production of flavour and fragrance (F&F) compounds. This food‐grade yeast has…”
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Deciphering the Origin, Evolution, and Physiological Function of the Subtelomeric Aryl-Alcohol Dehydrogenase Gene Family in the Yeast Saccharomyces cerevisiae by Yang, Dong-Dong, de Billerbeck, Gustavo M, Zhang, Jin-Jing, Rosenzweig, Frank, Francois, Jean-Marie

“…Homology searches indicate that strain BY4741 contains seven redundant genes that encode putative aryl-alcohol dehydrogenases (AAD). Yeast genes are located in…”
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Process engineering for bioflavour production with metabolically active yeasts – a mini‐review by Carlquist, Magnus, Gibson, Brian, Karagul Yuceer, Yonca, Paraskevopoulou, Adamantini, Sandell, Mari, Angelov, Angel I., Gotcheva, Velitchka, Angelov, Angel D., Etschmann, Marlene, Billerbeck, Gustavo M., Lidén, Gunnar

“…Flavours are biologically active molecules of large commercial interest in the food, cosmetics, detergent and pharmaceutical industries. The production of…”
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Biosynthesis of higher alcohol flavour compounds by the yeast Saccharomyces cerevisiae: impact of oxygen availability and responses to glucose pulse in minimal growth medium with leucine as sole nitrogen source by Espinosa Vidal, Esteban, Morais, Marcos Antonio, François, Jean Marie, Billerbeck, Gustavo M.

“…Higher alcohol formation by yeast is of great interest in the field of fermented beverages. Among them, medium‐chain alcohols impact greatly the final flavour…”
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Bioflavour: natural flavours and fragrances by yeasts and other microorganisms – the holistic approach of the BIOFLAVOUR Consortium by Billerbeck, Gustavo M.

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Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae by Djordjević, Radovan, Gibson, Brian, Sandell, Mari, Billerbeck, Gustavo M., Bugarski, Branko, leskošek‐Čukalović, Ida, Vunduk, Jovana, Nikićević, Ninoslav, Nedović, Viktor

“…The objectives of this study were to assess the differences in fermentative behaviour of two different strains of Saccharomyces cerevisiae (EC1118 and RC212)…”
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Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation by Vidal, Esteban Espinosa, de Billerbeck, Gustavo M., Simões, Diogo Ardaillon, Schuler, Alexandre, François, Jean Marie, de Morais, Marcos Antonio

“…► In cachaça industry the supplementation with ammonium sulfate is common. ► Increased nitrogen reduces transcription levels of keto-acid decarboxylases,…”
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Xylosylation as an effective means for reducing yeast growth inhibition by 2-phenylethanol by Zhang, Haojun, Fauré, Régis, François, Jean M., Blanc, Philippe J., de Billerbeck, Gustavo M.

“…Microbial bioproduction processes of 2‐phenylethanol, an important rose‐like flavor and fragrance compound that occurs naturally in the essential oils of many…”
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Cell factory applications of the yeast Kluyveromyces marxianus for the biotechnological production of natural flavour and fragrance molecules: Natural flavour and fragrance molecules from K. marxianus by Morrissey, John P., Etschmann, Maria M. W., Schrader, Jens, de Billerbeck, Gustavo M.

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Biosynthesis of higher alcohol flavour compounds by the yeast Saccharomyces cerevisiae : impact of oxygen availability and responses to glucose pulse in minimal growth medium with leucine as sole nitrogen source: Oxygen, leucine and glucose impact in yeast higher alcohol metabolism by Vidal, Esteban Espinosa, de Morais Junior, Marcos Antonio, François, Jean Marie, de Billerbeck, Gustavo M.

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Corrigendum to “Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation” [Food Chem 138 (2013) 701–708] by Vidal, Esteban Espinosa, de Billerbeck, Gustavo M., Simões, Diogo Ardaillon, Schuler, Alexandre, François, Jean Marie, de Morais, Marcos Antonio

“…absent…”
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Process engineering for bioflavour production with metabolically active yeast - a minireview by Carlquist, Magnus, Gibson, Brian, Yuceer, Yonca Karagul, Paraskevopoulou, Adamantini, Sandell, Mari, Angelov, Angel I, Gotcheva, Velitchka, Angelov, Angel D, Etschmann, Marlene, de Billerbeck, Gustavo M, Lidén, Gunnar

“…Flavours are biologically active molecules of large commercial interest in the food, cosmetics, detergent and pharmaceutical industry. The production of…”
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