MET2 affects production of hydrogen sulfide during wine fermentation

Applied Microbiology and Biotechnology

Volumn 98, Issue 16, 2014, Pages 7125-7135

  Huang, Chien ^a   Roncoroni, Miguel ^a   Gardner, Richard C ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Hydrogen sulfide; Quantitative trait loci; Saccharomyces cerevisiae; Wine aroma; Wine yeast

Indexed keywords

ALGAE; DNA SEQUENCES; ENCODING (SYMBOLS); ENZYME ACTIVITY; FERMENTATION; FRUIT JUICES; GENES; HYDROGEN SULFIDE; ODORS; POLYSACCHARIDES; SULFUR; SULFUR COMPOUNDS; SULFUR DETERMINATION; WINE; YEAST;

NATURALLY OCCURRING; PRODUCTION OF HYDROGEN; QUANTITATIVE TRAIT LOCUS; REDUCED GROWTH RATE; REDUCED PRODUCTION; VOLATILE SULFUR COMPOUNDS; WINE AROMAS; WINE YEAST;

SUBSTRATES;

BISMUTH; CARBON DISULFIDE; HOMOSERINE ACETYLTRANSFERASE; HYDROGEN SULFIDE; SULFATE; SULFITE REDUCTASE;

ENZYME ACTIVITY; FERMENTATION; FOOD PROCESSING; GENE EXPRESSION; HYDROGEN SULFIDE; MUTATION; YEAST;

ALLELE; ARTICLE; ENZYME ACTIVITY; FERMENTATION; FUNGUS GROWTH; FUNGUS MUTANT; GENE; GENE MUTATION; GENETIC MANIPULATION; GRAPE JUICE; GROWTH RATE; HEMIZYGOSITY; HEMIZYGOTE; MET10 GENE; MET2 GENE; MET5 GENE; NONHUMAN; NUCLEOTIDE SEQUENCE; PHENOTYPE; QUANTITATIVE TRAIT LOCUS MAPPING; WINE; YEAST;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 84905986718     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-014-5789-1     Document Type: Article

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