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Production of Aromatic Acids During the Oxidation of Phenylalkanes by Candida maltosa

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Non-Conventional Yeasts in Genetics, Biochemistry and Biotechnology

Part of the book series: Springer Lab Manuals ((SLM))

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Abstract

To characterize the formation of acid degradation products by Chromato-graphie methods after incubation of yeast cells with aromatic hydrocar-bons of the phenylalkane type.

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Author information

Authors and Affiliations

  1. Institut für Mikrobiologie, Ernst-Moritz-Arndt-Universität Greifswald, Friedrich-Ludwig-Jahn-Straße 15, 17487, Greifswald, Germany

    Frieder Schauer

Authors
  1. Frieder Schauer
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Editor information

Editors and Affiliations

  1. Institut für Biologie IV, RWTH Aachen, Worringer Weg, 52056, Aachen, Germany

    Klaus Wolf

  2. Martin-Luther Universität, Institut für Genetik, Weinsbergweg 10, 06095, Halle, Germany

    Karin Breunig

  3. Technische Universität Dresden, Institut für Mikrobiologie, Mommsenstr. 13, 01062, Dresden, Germany

    Gerold Barth

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© 2003 Springer-Verlag Berlin Heidelberg

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Schauer, F. (2003). Production of Aromatic Acids During the Oxidation of Phenylalkanes by Candida maltosa . In: Wolf, K., Breunig, K., Barth, G. (eds) Non-Conventional Yeasts in Genetics, Biochemistry and Biotechnology. Springer Lab Manuals. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-55758-3_7

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  • DOI: https://doi.org/10.1007/978-3-642-55758-3_7

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-44215-8

  • Online ISBN: 978-3-642-55758-3

  • eBook Packages: Springer Book Archive

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