Metabolic impact of redox cofactor perturbations on the formation of aroma compounds in Saccharomyces cerevisiae

Applied and Environmental Microbiology

Volumn 82, Issue 1, 2016, Pages 174-183

  Bloem, Audrey ^a,b,c   Sanchez, Isabelle ^a,b,c   Dequin, Sylvie ^a,b,c   Camarasa, Carole ^a,b,c  

^a UNIV MONTPELLIER   (France)

^b SPO   (France)

^c MONTPELLIER SUPAGRO   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL COMPOUNDS; ETHANOL; METABOLISM; PHYSIOLOGY; PROPIONIC ACID; SYNTHESIS (CHEMICAL); VOLATILE ORGANIC COMPOUNDS;

2 ,3-BUTANEDIOL DEHYDROGENASE; ACETYL COENZYME A; BIOCHEMICAL PATHWAY; CENTRAL CARBON METABOLISMS; ENERGY GENERATIONS; METABOLIC NETWORK; VOLATILE COMPOUNDS; VOLATILE MOLECULES;

YEAST;

CONCENTRATION (COMPOSITION); HOMEOSTASIS; METABOLISM; PERTURBATION; REDOX CONDITIONS; VOLATILE ORGANIC COMPOUND; YEAST;

SACCHAROMYCES CEREVISIAE;

ALCOHOL; FLAVORING AGENT; NICOTINAMIDE ADENINE DINUCLEOTIDE; NICOTINAMIDE ADENINE DINUCLEOTIDE PHOSPHATE; SACCHAROMYCES CEREVISIAE PROTEIN;

FERMENTATION; GENETICS; METABOLISM; MICROBIOLOGY; OXIDATION REDUCTION REACTION; SACCHAROMYCES CEREVISIAE; VITIS;

ETHANOL; FERMENTATION; FLAVORING AGENTS; NAD; NADP; OXIDATION-REDUCTION; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; VITIS;

EID: 84953882390     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.02429-15     Document Type: Article

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