Agro-Food Waste for Isolation of Non-Conventional Yeasts and Flavor Compounds Production
YDSCYP5. Enzymatic profiling revealed significant arylamidase and esterase activities in the selected strains, related to their role in the hydrolysis of aroma precursors. These findings demonstrate the efficiency of these autochthonous yeasts for the sustainable production of aroma compounds, supporting the development of eco-friendly biotechnological processes.
Authors
- Floriana Boscaino (ORCID: https://orcid.org/0000-0001-5167-5719)
- Elena Ionata
- Loredana Marcolongo (ORCID: https://orcid.org/0000-0002-9332-8384)
- Alida Sorrentino (ORCID: https://orcid.org/0000-0002-8055-2694)
- Davide Camerlengo
Institutions
- Institute of Food Science (IT)
- I.R.C.C.S. Oasi Maria SS (IT)
- National Research Council (IT)
Publication Details
- Journal
- Foods
- Published
- 2026-04-21
- DOI
- https://doi.org/10.3390/foods15081445
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00