An indirect assay for volatile compound production in yeast strains

Traditional flavor analysis relies on gas chromatography coupled to mass spectrometry (GC-MS) methods. Here we describe an indirect method coupling volatile compound formation to an ARO9-promoter-LacZ reporter gene. The resulting β-galactosidase activity correlated well with headspace solid phase mi...

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Detalles Bibliográficos
Autores principales: Ravasio, Davide, Walther, Andrea, Trost, Kajetan, Vrhovsek, Urska, Wendland, Jürgen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3892184/
https://www.ncbi.nlm.nih.gov/pubmed/24424137
http://dx.doi.org/10.1038/srep03707

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3892184/
https://www.ncbi.nlm.nih.gov/pubmed/24424137
http://dx.doi.org/10.1038/srep03707

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