Introduction: The incorporation of microalgae in food products is dependent on their volatile profiles, which significantly influence their organoleptic characteristics and, consequently, consumer ...

Department of Chemical Engineering, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, United States David H. Koch Institute for Integrative Cancer Research, Massachusetts ...

Department of Polymer Chemistry, Graduate School of Engineering, Kyoto University, Kyoto 615-8510, Japan ...

Escherichia coli and S. cerevisiae cultures were routinely cultivated in LB (10 g/L tryptone, 5 g/L yeast extract, 10 g/L NaCl) and YPD medium (20 g/L glucose, 10 g/L yeast extract, 20 g/L peptone), ...