Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases

Journal of Industrial Microbiology and Biotechnology

Volumn 42, Issue 4, 2015, Pages 617-625

  Zhang, Cui Ying ^a   Qi, Ya Nan ^a   Ma, Hong Xia ^a   Li, Wei ^a   Dai, Long Hai ^a   Xiao, Dong Guang ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Branched chain amino acid aminotransferase; Chinese rice wine; Ehrlich pathway; Higher alcohol; Saccharomyces cerevisiae

Indexed keywords

2 BUTANOL; ACETIC ACID; ACETIC ACID ETHYL ESTER; ALCOHOL DERIVATIVE; AMINOTRANSFERASE; BRANCHED CHAIN AMINO ACID TRANSFERASE 1; BRANCHED CHAIN AMINO ACID TRANSFERASE 2; FORMIC ACID; HEXANOIC ACID; ISOBUTANOL; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; LACTIC ACID ETHYL ESTER; PENTANOL; PHENETHYL ALCOHOL; PROPANOL; UNCLASSIFIED DRUG; BAT1 PROTEIN, S CEREVISIAE; BAT2 PROTEIN, S CEREVISIAE; BUTANOL; MITOCHONDRIAL PROTEIN; SACCHAROMYCES CEREVISIAE PROTEIN;

ALCOHOL PRODUCTION; ARTICLE; CHINESE; DIPLOIDY; FERMENTATION; FUNGAL STRAIN; FUNGUS GROWTH; GENE DELETION; GENETIC ENGINEERING; LOXP SITE; NONHUMAN; PLASMID; SACCHAROMYCES CEREVISIAE; SAKE; SPOROGENESIS; WINE INDUSTRY; ANALYSIS; DEFICIENCY; ENZYMOLOGY; GENETICS; METABOLISM; MICROBIOLOGY; ORYZA; STANDARDS; WINE;

ALCOHOLS; BUTANOLS; FERMENTATION; GENE DELETION; MITOCHONDRIAL PROTEINS; ORYZA; PENTANOLS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; TRANSAMINASES; WINE;

EID: 84925512384     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-015-1583-z     Document Type: Article

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