Yeast diversity and native vigor for flavor phenotypes

Trends in Biotechnology

Volumn 33, Issue 3, 2015, Pages 148-154

  Carrau, Francisco ^a   Gaggero, Carina ^b   Aguilar, Pablo S ^c  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

^b INSTITUTO DE INVESTIGACIONES BIOLÓGICAS CLEMENTE ESTABLE   (Uruguay)

^c INSTITUT PASTEUR DE MONTEVIDEO   (Uruguay)

Author keywords

Flavor phenotype; Food biotechnology; Wine fermentation; Yeast biodiversity

Indexed keywords

BAKERIES; BEER; BIODIVERSITY; GENETIC ENGINEERING; SENSORY ANALYSIS; WINE;

CONSUMER PERCEPTION; FOOD BIOTECHNOLOGY; GENETICALLY MODIFIED; GENETICALLY MODIFIED ORGANISMS; METABOLIC NETWORK; SENSORY PROPERTIES; WINE FERMENTATION; YEAST DIVERSITIES;

YEAST;

AROMA; BEER; BIODIVERSITY; BREAD; CIDER; FERMENTED PRODUCT; FLAVOR; FOOD BIOTECHNOLOGY; FOOD INDUSTRY; GENETIC ENGINEERING; GENOME; METABOLIC REGULATION; MOLECULAR EVOLUTION; NONHUMAN; PHENOTYPE; PRIORITY JOURNAL; REVIEW; SACCHAROMYCES CEREVISIAE; SENSORY ANALYSIS; TRANSGENIC ORGANISM; WINE INDUSTRY; YEAST; FOOD CONTROL; GENETIC SCREENING; GENETIC VARIABILITY; GENETICS; GENOTYPE; HUMAN; ISOLATION AND PURIFICATION; METABOLISM; PROCEDURES;

EUKARYOTA; SACCHAROMYCES CEREVISIAE;

BIOLOGICAL FACTOR; FLAVORING AGENT;

BIOLOGICAL FACTORS; FLAVORING AGENTS; FOOD MICROBIOLOGY; GENETIC TESTING; GENETIC VARIATION; GENOTYPE; HUMANS; ORGANISMS, GENETICALLY MODIFIED; PHENOTYPE; SACCHAROMYCES CEREVISIAE;

EID: 84924479464     PISSN: 01677799     EISSN: 18793096     Source Type: Journal    
DOI: 10.1016/j.tibtech.2014.12.009     Document Type: Review

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