Yarrowia lipolytica is a nonpathogenic dimorphic aerobic yeast that stands out due to its
ability to grow in hydrophobic environments. This property allowed this yeast to develop an …

Lactones are volatile organic compounds widely present in foods. These chemicals are
applied as flavors and fragrances in the food, cosmetics and pharmaceutical industries …

Oleic acid is widely applied in the chemical, material, nutritional, and pharmaceutical
industries. However, the current production of oleic acid via high oleic plant oils is limited by …

Lactone flavors with fruity, milky, coconut, and other aromas are widely used in the food and
fragrance industries. Lactones are produced by chemical synthesis or by biotransformation …

Flavors and fragrances are the result of the presence of volatile and non-volatile
compounds, appreciated mostly by the sense of smell once they usually have pleasant …

An important field in sustainable industrial chemistry is the development of new applications
for fats and oils. One of the promising applications is the use of fatty acid derivatives, eg …

The consumers' demand for natural flavour and fragrances rises. To be natural, compounds
have to result from the extraction of natural materials and/or to be transformed by natural …

New vector systems were developed for gene expression in Y. lipolytica. These plasmids
contain:(a) as integration target sequences, either a rDNA region or the long terminal repeat …

The γ-and δ-lactones of less than 12 carbons constitute a group of compounds of great
interest to the flavour industry. It is possible to produce some of these lactones through …

We have identified five acyl coenzyme A (CoA) oxidase isozymes (Aox1 through Aox5) in
the n-alkane-assimilating yeast Yarrowia lipolytica, encoded by the POX1 through POX5 …