Characterisation of the broad substrate specificity 2-keto acid decarboxylase Aro10p of Saccharomyces kudriavzevii and its implication in aroma development

BACKGROUND: The yeast amino acid catabolism plays an important role in flavour generation since higher alcohols and acetate esters, amino acid catabolism end products, are key components of overall flavour and aroma in fermented products. Comparative studies have shown that other Saccharomyces speci...

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Detalles Bibliográficos
Autores principales: Stribny, Jiri, Romagnoli, Gabriele, Pérez-Torrado, Roberto, Daran, Jean-Marc, Querol, Amparo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2016
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4789280/
https://www.ncbi.nlm.nih.gov/pubmed/26971319
http://dx.doi.org/10.1186/s12934-016-0449-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4789280/
https://www.ncbi.nlm.nih.gov/pubmed/26971319
http://dx.doi.org/10.1186/s12934-016-0449-z

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