ReviewWorld journal of microbiology & biotechnology2016
Biotechnological production of γ-decalactone, a peach like aroma, by Yarrowia lipolytica.
Review in World journal of microbiology & biotechnology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
19 citing papers in PubMed.
- Utilization, metabolic regulation and applications of hydrophobic substrates inSynthetic and systems biotechnology · 2026Review
- Engineering ofACS omega · 2026Article
- Division of labour enables Yarrowia lipolytica synthetic consortia to achieve higher growth rates from starch.Microbial cell factories · 2026Review
- Turning Mushy Lipids into Fruity Notes: Unlocking Lactone Biosynthesis Potential in Fat Industry Lipid Waste.Foods (Basel, Switzerland) · 2025Article
- A synthetic metabolic pathway for the de novo biosynthesis of medium chain length γ- and δ-lactones.Journal of biological engineering · 2025Article
- The Effects of Gamma-Decalactone on the Physicochemical and Antimicrobial Properties of Pectin-Based Packaging Films.Materials (Basel, Switzerland) · 2025Article
- Sustainable biosynthesis of squalene from waste cooking oil by the yeastMetabolic engineering communications · 2024Article
- Stereoselective synthesis of whisky lactone isomers catalyzed by bacteria in the genusFrontiers in microbiology · 2023Article
- Transcriptomic and Metabolomic Analyses Provide Insights into the Formation of the Peach-like Aroma ofGenes · 2022Article
- Review
- EngineeringFrontiers in bioengineering and biotechnology · 2022Article
- Review
- Fleeting Beauty-The World of Plant Fragrances and Their Application.Molecules (Basel, Switzerland) · 2021Review
- Bacterial Biotransformation of Oleic Acid: New Findings on the Formation of γ-Dodecalactone and 10-Ketostearic Acid in the Culture ofMolecules (Basel, Switzerland) · 2020Article
- Differences in PpAAT1 Activity in High- and Low-Aroma Peach Varieties AffectPlant physiology · 2020Article
- Yeast Smell Like What They Eat: Analysis of Volatile Organic Compounds ofMolecules (Basel, Switzerland) · 2019Article
- Synthetic biology tools for engineering Yarrowia lipolytica.Biotechnology advances · 2018Review
- Gene repression via multiplex gRNA strategy in Y. lipolytica.Microbial cell factories · 2018Article
- YaliBricks, a versatile genetic toolkit for streamlined and rapid pathway engineering inMetabolic engineering communications · 2017Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The request for new flavourings increases every year. Consumer perception that everything natural is better is causing an increase demand for natural aroma additives. Biotechnology has become a way to get natural products. γ-Decalactone is a peach-like aroma widely used in dairy products, beverages and others food industries. In more recent years, more and more studies and industrial processes were endorsed to cost-effect this compound production. One of the best-known methods to produce γ-decalactone is from ricinoleic acid catalyzed by Yarrowia lipolytica, a generally regarded as safe status yeast. As yet, several factors affecting γ-decalactone production remain to be fully understood and optimized. In this review, we focus on the aromatic compound γ-decalactone and its production by Y. lipolytica. The metabolic pathway of lactone production and degradation are addressed. Critical analysis of novel strategies of bioprocess engineering, metabolic and genetic engineering and other strategies for the enhancement of the aroma productivity are presented.
Indexed as
Identifiers
27565779What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.