Background According to the data on global fruit and vegetable production, the amount of
residue with potential utilization after processing has been estimated in millions tons every …

Pichia pastoris is a well‐known platform strain for heterologous protein expression. Over the
past five years, different strategies to improve the efficiency of recombinant protein …

The methylotrophic yeast Pichia pastoris is firmly established as a host for the production of
recombinant proteins, frequently outperforming other heterologous hosts. Already, a …

Microbial production of esters has recently garnered wide attention, but the current
production metrics are low. Evidently, the ester precursors (organic acids and alcohols) can …

Blueberry wine has an excessively sour taste due to the presence of high-level of organic
acids. Pichia fermentans JT-1-3 with a strong ability to degrade citric acid was selected for …

Pichia fermentans Z9Y-3 and its intracellular enzymes were inoculated along with S.
cerevisiae in synthetic grape must to modulate fruity ester production. The levels of ester …

The relative concentration of available inorganic elements is critical for yeast growth and
metabolism and has potential to be a tool leading to directed yeast flavour formation during …

Ethanol stress is an important environmental factor that affects physiological metabolism and
aroma-producing capacity of yeast during the brewing process of alcoholic products. To …

BACKGROUND Biocatalysts are a promising alternative for the production of natural flavor
compounds. Candida rugosa lipase (CRL) is a particularly important biocatalyst owing to its …

Yarrowia lipolytica lipase obtained by solid-state fermentation was characterized and
applied in the synthesis of esters with commercial value in the food industry. The effect of …