Production of Monoterpenes in Liquid Cultures by the Yeast Ambrosiozyma monospora 1
Abstract
The production of volatile flavour compounds was studied during liquid culture cultivation of two Ambrosiozyma monospora v. d. Walt strains in defined medium containing glucose as carbon source. Linalool, α-terpineol, citronellol, and geraniol are the main constituents of the aroma concentrate, which have been identified by GC and GC/MS. Maximum yield of monoterpenes amounted in strain CBS 5514 to 55 mg/L.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Yeast species K. lactis, T. delbrueckii, and A. monospora produce terpenoids.
“Yeast species that produce terpenoids include Kluyveromyces lactis, Torulaspora delbrueckii (formerly Saccharomyces fermentati) and Ambrosiozyma monospora (Drawert and Barton 1978, Fagan et al. 1981, Klingenberg and Sprecher 1985).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Klingenberg and Sprecher 1985
Cited by
Sorted by citations
Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
- Authors
- Klingenberg, A., & Sprecher, E.
- Affiliations
- Universität Hamburg (DE)
- Venue
- Planta Medica
- Publisher
- Georg Thieme Verlag KG
- Published
- 1985-06
- Volume
- 51
- Issue
- 03
- Pages
- 264-265
- ISSN
- 0032-0943 (ISSN-L)
- 1439-0221
- OpenAlex
- W1965773148
- Cited by
- 19
- References
- 0
- Citations by year
- 2026: 1 · 2025: 1 · 2019: 1 · 2017: 1 · 2016: 2 · 2015: 1
- FWCI
- 0.39
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Planta Medica (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Plant biochemistry and biosynthesis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- monoterpenes, volatile flavor compounds, linalool, α-terpineol, citronellol, geraniol, chemically defined medium, glucose carbon source
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
