Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast

Applied Microbiology and Biotechnology

Volumn 80, Issue 6, 2008, Pages 1039-1051

  Saerens, S M G ^a   Verbelen, P J ^a   Vanbeneden, N ^a   Thevelein, J M ^a   Delvaux, F R ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Ester; Fermentation; Flavour; Higher alcohol; Yeast

Indexed keywords

BEVERAGES; BIOCHEMICAL ENGINEERING; BIOCHEMISTRY; BIOSYNTHESIS; CONCENTRATION (PROCESS); ESTERIFICATION; ESTERS; EXTRACTIVE METALLURGY; GENE EXPRESSION; GENES; GRAVITATION; GRAVITATIONAL EFFECTS; ORGANIC COMPOUNDS; YEAST;

AROMA COMPOUNDS; BIOSYNTHESIS GENES; CONSUMER PREFERENCES; ESTER; FERMENTATION TEMPERATURE; FLAVOUR; GENE EXPRESSION LEVELS; HIGHER ALCOHOL; HIGHER ALCOHOLS; VOLATILE AROMA COMPOUNDS; YEAST SACCHAROMYCES CEREVISIAE;

FERMENTATION;

ACETIC ACID; ACTIVATING TRANSCRIPTION FACTOR 1; ACTIVATING TRANSCRIPTION FACTOR 2; ESTER;

FERMENTATION; GENE EXPRESSION; MONITORING; TEMPERATURE EFFECT; YEAST;

ADH1 GENE; AROMA; ARTICLE; BAP2 GENE; BAT1 GENE; BAT2 GENE; BEER; BREWING; CONSUMER; EEB1 GENE; EHT1 GENE; FERMENTATION MONITORING; FERMENTATION OPTIMIZATION; FLAVOR; FOOD BIOTECHNOLOGY; FUNGAL GENE; GENE EXPRESSION; GENE SYNTHESIS; GENETIC ANALYSIS; GRAVITY; IAH1 GENE; ILV5 GENE; NONHUMAN; SACCHAROMYCES CEREVISIAE; YEAST;

BEER; COLONY COUNT, MICROBIAL; ETHANOL; FERMENTATION; FLAVORING AGENTS; FOOD INDUSTRY; GENE EXPRESSION PROFILING; HYDROGEN-ION CONCENTRATION; HYPERGRAVITY; SACCHAROMYCES CEREVISIAE; TEMPERATURE;

SACCHAROMYCES CEREVISIAE;

EID: 53249122880     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-008-1645-5     Document Type: Article

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