Search Results - "van der Sluis, Catrinus"

Concomitant extracellular accumulation of alpha-keto acids and higher alcohols by Zygosaccharomyces rouxii by van Der Sluis, Catrinus, Rahardjo, Yovita S.P., Smit, Bart A., Kroon, Pieter J., Hartmans, Sybe, Ter Schure, Eelko G., Tramper, Johannes, Wijffels, RenéH.

“…Alpha-keto acids are key intermediates in the formation of higher alcohols, important flavor components in soy sauce, and produced by the salt-tolerant yeast…”
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Estimation of steady-state culture characteristics during acceleration-stats with yeasts by van der Sluis, Catrinus, Westerink, Brenda H., Dijkstal, Maikel M., Castelein, Sipke J., van Boxtel, Antonius J.B., Giuseppin, Marco L.F., Tramper, Johannes, Wijffels, René H.

“…Steady‐state culture characteristics are usually determined in chemostat cultivations, which are very time‐consuming. In contrast, acceleration‐stat (A‐stat)…”
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Effect of threonine, cystathionine, and the branched-chain amino acids on the metabolism of Zygosaccharomyces rouxii by van der Sluis, Catrinus, Wolken, Wout A.M, Giuseppin, Marco L.F, Tramper, Johannes, Wijffels, René H

“…Zygosaccharomyces rouxii is an important yeast in the formation of flavor in soy sauce. In this study, we investigated the separate effects of exogenous…”
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Regulation of aspartate-derived amino-acid metabolism in Zygosaccharomyces rouxii compared to Saccharomyces cerevisiae by van der Sluis, Catrinus, Smit, Bart A, Hartmans, Sybe, ter Schure, Eelko G, Tramper, Johannes, Wijffels, René H

“…To elucidate the growth inhibitory effect of threonine, the regulation of the aspartate-derived amino-acid metabolism in Zygosaccharomyces rouxii, an important…”
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Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes by van der Sluis, Catrinus, Tramper, Johannes, Wijffels, René H

“…In soy-sauce processes salt-tolerant yeasts are very important for the flavour formation. This flavour formation is, however, slow and poorly understood. In…”
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Understanding Factors Affecting near Infrared Analysis of Potato Constituents by Fernández-Ahumada, Elvira, Garrido-Varo, Ana, Guerrero-Ginel, J. Emilio, Wubbels, Arjan, Van der Sluis, Catrinus, Van der Meer, Jos M.

“…Most factories belonging to the Dutch company Avebe are working on products based on potato starch. More recently, there has been a strong development in the…”
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Immobilized salt-tolerant yeasts: application of a new polyethylene-oxide support in a continuous stirred-tank reactor for flavour production by van der Sluis, Catrinus, Stoffelen, Cindy J.P, Castelein, Sipke J, Engbers, Gerard H.M, ter Schure, Eelko G, Tramper, Johannes, Wijffels, René H

“…Immobilization of salt-tolerant yeasts considerably decreases the total time required for the flavour development in soy-sauce processes. For immobilization of…”
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Relevance of rheological properties of gel beads for their mechanical stability in bioreactors by Martins dos Santos, V.A.P, Leenen, E.J.T.M, Rippoll, M.M, Sluis, C. van der, Vliet, T. van, Tramper, J, Wijffels, R.H

“…The mechanical stability of biocatalyst particles in bioreactors is of crucial importance for applications of immobilized-cell technology in bioconversions…”
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Production of Japanese Soy-Sauce Flavours by Sluis, Catrinus van der

“…The salt-tolerant yeasts Zygosaccharomyces rouxii and Candida versatilis are important for the formation of flavour in Japanese soy-sauce processes. In these…”
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Production of Japanese Soy-Sauce Flavours by der Sluis, Catrinus van

“…The salt-tolerant yeasts Zygosaccharomyces rouxii and Candida versatilis are important for the formation of flavour in Japanese soy-sauce processes. In these…”
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Immobilized soy-sauce yeasts: development and characterization of a new polyethylene-oxide support by van der Sluis, Catrinus, Mulder, Arend N.T, Grolle, Katja C.F, Engbers, Gerard H.M, ter Schure, Eelko G, Tramper, Johannes, Wijffels, René H

“…Entrapment of cells in alginate gel is a widely used mild immobilization procedure. However, alginate gel is not very suitable for use in long-term continuous…”
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