Engineering Food Saccharomyces cerevisiae

Farhi, M., Dudareva, N., Masci, T. et al. (2006) Synthesis of the food flavoring methyl benzoate by genetically engineered Saccharomyces cerevisiae. Journal of Biotechnology, 122, 307-315. 

Donsi, G., Ferrari, G., and Pataro, G. 2007. Inactivation kinetics of Saccharomyces cerevisiae by pulsed electric fields in a batch treatment chamber The effect of electric field unevenness and initial cell concentration. Journal of Food Engineering 78 HA-192. 

Zhang, Q., Monsalve-Gonzalez, A., Qin, B.L., Barbosa-Canovas, G.V., and Swanson, B.G. 1994a. Inactivation of Saccharomyces cerevisiae in apple juice by square-wave and exponential-decay pulsed electric fields. Journal of Food Process Engineering 17 469 78. 

Shim, J.H. et al.. Improved bread-baking process using Saccharomyces cerevisiae displayed with engineered cyclodextrin glucanotransferase, J. Agric. Food Chem., 55,4735, 2007. 

Roukas, T. (19%). Ethanol production Irom non-sterilized beet molasses by free and immobilized Saccharomyces cerevisiae cells using fed-batch culture. Journal of Food Engineering, 27, 87—96. 

Man, H.L., Rene, E.R., Behera, S.K., Park, H.S., 2011. Main and interaction effects of process parameters on the ethanol production capacity of food-waste leachate by Saccharomyces cerevisiae. KSCE Journal of Civil Engineering 15 (6), 1015—1022. 

Yan, S.B., Chen, X.S., Wu, J.Y., Wang, P.C., 2013. Pilot-scale production of fuel ethanol from concentrated food waste hydrolysates using Saccharomyces cerevisiae H058. Bioprocess and Biosystems Engineering 36 (7), 937—946. 

---