Candida guillermondii

Aspergillus oryzae Badihamia utricularis Botryotridium pililiferum Brethanomyces animalis Candida guillermondii... 

Meyrial V, Delgenes JP, Moletta R, Navarro JM. (1991). Xylitol production from D-xylose by Candida guillermondii fermentation behaviour. Biotechnol Lett, 13, 281-286. 

Volatile phenols originate from hydroxycinnamic acids (ferulic, p-coumaric, or caffeic acid) by the action of hydroxycinnamate decarboxylase enzyme, which turn the hydroxycinnamics acid into vinylphe-nols (Albagnac, 1975 Grando et al., 1993). Then, these compounds are reduced to ethyl derivatives by vinylphenol reductase enzymes characteristic of species, such as Dekkera bruxellensis, Dekkera anomala, Pichia guillermondii, Candida versatilis, Candida halophila, and Candida mannitofaciens (Edlin et al., 1995 1998 Dias et al., 2003 Chatonnet et al., 1992 1995 1997 Dias et al., 2003), apart from very small quantities produced by some yeasts and lactic acid bacteria under peculiar growth conditions (Chatonnet et al., 1995 Barata et al., 2006 ... 

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