Lactone Formation in Yeast and Fungi

Jolanta Krzyczkowska; Hanh Phan-Thi; Yves Waché

doi:10.1007/978-3-319-25001-4_13

Lactone Formation in Yeast and Fungi

Jolanta Krzyczkowska ^{1, *} Hanh Phan-Thi ² Yves Waché ²

* Auteur correspondant

1 Faculty of Food Sciences [Warsaw University of Life Sciences]

2 PAM - Procédés Alimentaires et Microbiologiques [Dijon]

Abstract : Lactones are important secondary metabolites for fungi. In this chapter are presented some lactones that are important in biotechnology such as flavoring lactones or fragrance macrocyclic musk compounds, whereas others are important for quorum sensing and health (mycotoxins). Different pathways or enzymes can give rise to lactones, and the pathways going through β-oxidation and ω-oxidation and the fungal polyketide pathway (relatively similar to the fatty acid synthesis pathway) are presented as well as the activity of Baeyer–Villiger monooxygenases and lactonases and their potential use in biotechnology.

Keywords : Lactonase Baeyer–Villiger monooxygenase ω-Oxidation Lactones Macrocyclic musk fragrances Butyrolactone Quorum sensing Mycotoxins Patulin Aflatoxins β-Oxidation ω-Oxidation Polyketide synthase Baeyer–Villiger monooxygenase Lactonase Mycotoxins Patulin Aflatoxins β-Oxidation Polyketide synthase

Type de document :

Chapitre d'ouvrage

Fungal Metabolites, Springer, pp.461-498, 2017, Reference Series in Phytochemistry [ISSN: 2511-834X], 978-3-319-25000-7. 〈10.1007/978-3-319-25001-4_13〉

Domaine :

Sciences du Vivant [q-bio] / Ingénierie des aliments

Liste complète des métadonnées

https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01561376
Contributeur : Pam - Université de Bourgogne <>
Soumis le : mercredi 12 juillet 2017 - 16:36:18
Dernière modification le : jeudi 11 octobre 2018 - 12:01:23

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