Trichosporum fermentans

The biotechnological production of flavour compounds is particularly focused on esters and lactones. Lipase from Mucor miehei is the most widely studied fungal lipase [30-35]. Esters of acids from acetic acid to hexanoic acid and alcohols from methanol to hexanol, geraniol and citronellol have been synthesised using lipases from Mucor miehei, Aspergillus sp., Candida rugosa, Rhizopus arrhizus and Trichosporum fermentans [32-37]. 

Hydroxylation of short chain aliphatic carboxylic acids can be accomplished by a number of micro-organisms (see also Scheme 3) including Endomyces reessii, Trichosporum fermentans, Torulopsis Candida and Micrococcusflavus. Longer chain carboxylic acids can also be satisfactorily hytfaoxylat ... 

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