Importance des lactones dans les arômes alimentaires : structure, distribution, propriétés sensorielles et biosynthèse

National audienc

Chirality of the gamma-lactones formed by Fusarium poae inra 45

International audienc

Chirality of the gamma lactones produced by Sporidiobolus salmonicolor grow in two different media

International audienc

Pigmented filamentous fungi isolated from tropical marine environments around Réunion island.

International audienceno abstrac

Bioconversion of ricinoleic acid into gamma-decalactone : optimisation of the production using the yeasts Sporidiobolus salmonicolor and Sporidiobolus ruinenii

International audienc

Enzymatic hydrolysis of proteins from yellowfin tuna (Thunnus albacares) wastes using Alcalase

International audienceEnzymatic hydrolysis of tuna stomach proteins by Alcalase was investigated in a batch reactor. The influence of the process variables (enzyme/substrate ratio; effect of intermediate substrate and enzyme addition) was studied with regards to the extent of proteolytic degradation and to the molecular weight distribution of the peptides. A linear correlation was found between the degree of hydrolysis (DH) and the enzyme concentration. After addition of extra substrate during the course of hydrolysis, the final DH obtained was proportional to the substrate added, suggesting that the concentration of hydrolysable bonds was one of the main factors controlling the hydrolysis rate. Preliminary results showed that tuna protein hydrolysates performed effectively as nitrogenous source in microbial growth media

Strategies to overcome toxicity during flavour production by micro-organisms: The case of gamma-decalactone from Sporidiobolus salmonicolor

International audienc

In situ detoxification of the fermentation medium during gamma-decalactone production with yeast Sporidiobolus salmonicolor

International audienc