Engineering Saccharomyces cerevisiae to release 3-mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae gene, STR3, for improvement of wine aroma

Applied and Environmental Microbiology

Volumn 77, Issue 11, 2011, Pages 3626-3632

  Holt, Sylvester ^a,b   Cordente, Antonio G ^c   Williams, Simon J ^b   Capone, Dimitra L ^c   Jitjaroen, Wanphen ^d   Menz, Ian R ^b   Curtin, Chris ^c   Anderson, Peter A ^b  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b FLINDERS UNIVERSITY   (Australia)

^c AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^d RAJAMANGALA UNIVERSITY OF TECHNOLOGY LANNA   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

AROMA COMPOUNDS; AROMATIC THIOL; DIVERSE RANGE; ENZYMATIC PROPERTIES; GRAPE JUICE; IN-VITRO; NON-VOLATILE; OVER-EXPRESSION; S.CEREVISIAE; TROPICAL FRUITS; VITIS VINIFERA; WINE AROMAS;

AROMATIC COMPOUNDS; ENZYMES; FERMENTATION; FLAVOR COMPOUNDS; FRUIT JUICES; FRUITS; GENES; SULFUR; WINE;

YEAST;

3 MERCAPTOHEXAN 1 OL; 3-MERCAPTOHEXAN-1-OL; CYSTATHIONINE BETA LYASE; CYSTATHIONINE BETA-LYASE; FUNGAL DNA; LYASE; SACCHAROMYCES CEREVISIAE PROTEIN; THIOL DERIVATIVE;

ALCOHOL; ENZYME ACTIVITY; FERMENTATION; FRUIT; GENE EXPRESSION; SULFUR; VOLATILE SUBSTANCE; YEAST;

ARTICLE; CHEMISTRY; DNA SEQUENCE; FERMENTATION; GENE EXPRESSION; GENETICS; GRAPE; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; NUCLEOTIDE SEQUENCE; SACCHAROMYCES CEREVISIAE; WINE;

DNA, FUNGAL; FERMENTATION; GENE EXPRESSION; LYASES; MOLECULAR SEQUENCE DATA; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; SEQUENCE ANALYSIS, DNA; SULFHYDRYL COMPOUNDS; VITIS; WINE;

SACCHAROMYCES CEREVISIAE; VITACEAE; VITIS VINIFERA;

EID: 79958282133     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.03009-10     Document Type: Article

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