Differential transcribed yeast genes involved in flavour formation and its associated amino acid metabolism during brewery fermentation

European Food Research and Technology

Volumn 239, Issue 3, 2014, Pages 421-439

  Procopio, Susanne ^a   Brunner, Michael ^a   Becker, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Amino acids; Aroma active metabolites; Gene expression; Microarray analysis; Yeast fermentation

Indexed keywords

AMINO ACIDS; BIOASSAY; BIOCHEMISTRY; BIOCHIPS; BIOMOLECULES; BIOSYNTHESIS; FERMENTATION; GENES; METABOLISM; METABOLITES; MICROARRAYS; ODORS; PHYSIOLOGY; TRANSCRIPTION; YEAST;

AMINO ACID METABOLISM; AROMA ACTIVE COMPOUNDS; AROMA ACTIVES; MICROARRAY ANALYSIS; SACCHAROMYCES CEREVISIAE STRAINS; SACCHAROMYCES PASTORIANUS; TRANSCRIPTIONAL REGULATION; YEAST FERMENTATION;

GENE EXPRESSION;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES PASTORIANUS;

EID: 84901526447     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-014-2236-6     Document Type: Article

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