Monitoring of the production of flavour compounds by analysis of the gene transcription involved in higher alcohol and ester formation by the brewer's yeast Saccharomyces pastorianus using a multiplex RT-qPCR assay

Journal of the Institute of Brewing

Volumn 120, Issue 2, 2014, Pages 119-126

  He, Yang ^a   Dong, Jianjun ^a   Yin, Hua ^a   Chen, Peng ^a   Lin, Hong ^b   Chen, Lu ^a  

^a State Key Laboratory of Biological Fermentation Engineering of Beer Tsingtao Brewing Ltd   (China)

^b OCEAN UNIVERSITY OF CHINA   (China)

Author keywords

Flavour compounds; GeXP; Orthologous genes; Saccharomyces pastorianus; Transcription

Indexed keywords

BEER; BIOCHEMISTRY; ESTERS; FERMENTATION; FLAVOR COMPOUNDS; POLYMERASE CHAIN REACTION; YEAST;

CONTINUOUS PROFILE; ESTER FORMATION; GENE EXPRESSION STUDIES; GENE TRANSCRIPTIONS; GEXP; MONITOR AND CONTROL; ORTHOLOGOUS GENES; SACCHAROMYCES PASTORIANUS;

TRANSCRIPTION;

SACCHAROMYCES CEREVISIAE; SACCHAROMYCES PASTORIANUS;

EID: 84897555918     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.120     Document Type: Article

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