ArticleBrazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]2022
Production of flavor compounds from rice bran by yeasts metabolisms of Kluyveromyces marxianus and Debaryomyces hansenii.
Article in Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 14 citations in OpenAlex.
- Unlocking the Quality Potential of Liberoid Coffee: Advances in Composition, Processing, and Microbial Fermentation.Comprehensive reviews in food science and food safety · 2026Review
- Agro-Food Waste for Isolation of Non-Conventional Yeasts and Flavor Compounds Production.Foods (Basel, Switzerland) · 2026Article
- Improvement of the quality and flavor profiles of persimmon vinegar by bioaugmented inoculation withFood chemistry: X · 2026Article
- Sweet flavor compounds produced by the endophytic fungusFood science and biotechnology · 2025Article
- Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar.Food chemistry: X · 2025Article
- Microbial conversion of vegetable waste for flavor additives via solid-state fermentation: a comprehensive review.Frontiers in nutrition · 2025Review
- Single-Cell Protein and Ethanol Production of a Newly IsolatedFoods (Basel, Switzerland) · 2024Article
- Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing.Foods (Basel, Switzerland) · 2023Review
- The regulation of key flavor of traditional fermented food by microbial metabolism: A review.Food chemistry: X · 2023Review
- Insights into the transcriptional regulation of poorly characterized alcohol acetyltransferase-encoding genes (HgAATs) shed light into the production of acetate esters in the wine yeast Hanseniaspora guilliermondii.FEMS yeast research · 2023Article
Corrections and comments
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Authors and funding
5 authors at 5 institutions in 1 country.
Funding
Abstract
The aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by fermentation facilitated by Kluyveromyces marxianus and Debaryomyces hansenii. The growth of both yeasts was assessed by specific growth rates and doubling time. The biosynthesis of flavor compounds was evaluated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and Spectrum™ sensory analysis. The specific growth rate (µ) and doubling time (t
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Registered trials
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