Inactivation of MET2 in brewer's yeast increases the level of sulfite in beer

Journal of Biotechnology

Volumn 50, Issue 1, 1996, Pages 75-87

  Hansen, J ^a   Kielland Brandt, M C ^a  

^a CARLSBERG LABORATORY   (Denmark)

Author keywords

beer production; Brewer's yeast; flavour stabilization; hydrogen sulfide; MET2; sulfite

Indexed keywords

FERMENTATION; FLAVORS; GENES; HYDROGEN SULFIDE; STABILIZATION; YEAST;

BEER; BREWER'S YEAST; MET2; SULFITE;

BIOTECHNOLOGY;

HOMOSERINE ACETYLTRANSFERASE; HYDROGEN SULFIDE; SULFITE;

ARTICLE; BEER; BIOREACTOR; CONTROLLED STUDY; GENE DOSAGE; NONHUMAN; PRIORITY JOURNAL; SACCHAROMYCES CEREVISIAE; SOUTHERN BLOTTING;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0030582441     PISSN: 01681656     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1656(96)01551-9     Document Type: Article

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