Nonconventional yeasts to produce aroma compounds by using agri-food waste materials

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dc.authorid0000-0003-2397-2972en_US
dc.authorid0000-0002-9028-2923en_US
dc.authorscopusid57211610529en_US
dc.authorscopusid6603122119en_US
dc.authorwosid-en_US
dc.authorwosid-en_US
dc.contributor.authorKaraalioğlu, Onur
dc.contributor.authorYüceer, Yonca Karagül
dc.date.accessioned2022-07-07T13:18:53Z
dc.date.available2022-07-07T13:18:53Z
dc.date.issued2021en_US
dc.departmentEnstitüler, Lisansüstü Eğitim Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractNowadays, biotechnological applications are emphasized to ensure sustainable development by reutilizing waste materials to prevent ecological problems and to produce or recover compounds that may have positive effects on health. Yeasts are fascinating microorganisms that play a key role in several traditional and innovative processes. Although Saccharomyces is the most important genus of yeasts, and they are major producers of biotechnological products worldwide, a variety of other yeast genera and species than Saccharomyces that are called 'non-Saccharomyces' or 'nonconventional' yeasts also have important potential for use in biotechnological applications. Some of the nonconventional yeast strains offer a unique potential for biotechnological applications to produce valuable secondary metabolites due to their characteristics of surviving and growing in such extreme conditions, e.g. wide substrate range, rapid growth, thermotolerance, etc. In this review, we aimed to summarize potential biotechnological applications of some nonconventional yeasts (Kluyveromyces spp., Yarrowia spp., Pichia spp., Candida spp., etc.) to produce industrially important aroma compounds (phenylethyl alcohol, phenylethyl acetate, isobutyl acetate, diacetyl, etc.) by reutilizing agri-food waste materials in order to prevent ecological problems and to produce or recover compounds that may have positive effects on health.en_US
dc.identifier.citationKaraalioǧlu, O., & Yüceer, Y. K. (2021). Nonconventional yeasts to produce aroma compounds by using agri-food waste materials. FEMS Yeast Research, 21(8) doi:10.1093/femsyr/foab063en_US
dc.identifier.doi10.1093/femsyr/foab063
dc.identifier.endpage8en_US
dc.identifier.issue8en_US
dc.identifier.pmid34875055
dc.identifier.scopus2-s2.0-85123025572
dc.identifier.startpage1en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12428/3625
dc.identifier.volume21en_US
dc.identifier.wosWOS:000743738000009
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorKaraalioğlu, Onur
dc.institutionauthorYüceer, Yonca Karagül
dc.language.isoen
dc.publisherTaylor & Francisen_US
dc.relation.ispartofBiotechnology and Biotechnological Equipmenten_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectVolatilesen_US
dc.subjectAgri-Food Wasteen_US
dc.subjectAromaen_US
dc.subjectNonconventional Yeasten_US
dc.subjectBiotechnologyen_US
dc.subjectBioaromaen_US
dc.titleNonconventional yeasts to produce aroma compounds by using agri-food waste materials
dc.typeArticle

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