Analysis of the Formation of Characteristic Aroma Compounds by Amino Acid Metabolic Pathways during Fermentation with Saccharomyces cerevisiae

Amino acid metabolic pathways can have profound impacts on the activities of key enzymes in the biosynthesis of specific aroma compounds during yeast fermentation. Aroma compounds, pyruvic acid and glucose were monitored in relation to the key enzymes of leucine aminotransferase (LTR), phenylalanine...

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Detalles Bibliográficos
Autores principales: Lu, Xingjun, Yang, Chao, Yang, Yingdi, Peng, Bangzhu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10095983/
https://www.ncbi.nlm.nih.gov/pubmed/37049863
http://dx.doi.org/10.3390/molecules28073100

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10095983/
https://www.ncbi.nlm.nih.gov/pubmed/37049863
http://dx.doi.org/10.3390/molecules28073100

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