Increased esters and decreased higher alcohols production by engineered brewer's yeast strains

European Food Research and Technology

Volumn 236, Issue 6, 2013, Pages 1009-1014

  Zhang, Cui Ying ^a   Liu, Yu Lan ^a   Qi, Ya Nan ^a   Zhang, Jian Wei ^a   Dai, Long Hai ^a   Lin, Xue ^a   Xiao, Dong Guang ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Acetate ester; Alcohol acetyltransferase; Branched chain amino acids aminotransferase; Higher alcohols; Saccharomyces cerevisiae

Indexed keywords

ACETYL TRANSFERASE; AMINOTRANSFERASE; DELETION MUTANTS; ENGINEERED STRAINS; FERMENTATION PROCESS; HIGHER ALCOHOLS; INDUSTRIAL BREWER'S YEASTS; PARENTAL STRAINS;

AMINO ACIDS; ESTERIFICATION; FERMENTATION; GENES; VOLATILE FATTY ACIDS; YEAST;

ESTERS;

SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM;

EID: 84878017877     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-1966-1     Document Type: Article

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