INFLUENCE OF DIFFERENT FERMENTATION CONDITIONS ON THE PRODUCTION OF MEDIUM CHAIN FATTY ACIDS (C_6, C_8, C_(10)) AND THEIR RESPECTIVE ETHYL ESTERS BY Saccharomyces cerevisiae

摘要

The amount of medium-chain fatty acids and their respective ethyl esters produced during the alcoholic fermentation are strongly dependent on fermentation conditions and on preparation of inoculum. The results suggest the possible existence of a stepof regulation for oxygen between hexanoic and octanoic acids.