Differences in Enzymatic Properties of the Saccharomyces kudriavzevii and Saccharomyces uvarum Alcohol Acetyltransferases and Their Impact on Aroma-Active Compounds Production

Higher alcohols and acetate esters belong to the most important yeast secondary metabolites that significantly contribute to the overall flavor and aroma profile of fermented products. In Saccharomyces cerevisiae, esterification of higher alcohols is catalyzed mainly by the alcohol acetyltransferase...

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Detalles Bibliográficos
Autores principales: Stribny, Jiri, Querol, Amparo, Pérez-Torrado, Roberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2016
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4894917/
https://www.ncbi.nlm.nih.gov/pubmed/27375606
http://dx.doi.org/10.3389/fmicb.2016.00897

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4894917/
https://www.ncbi.nlm.nih.gov/pubmed/27375606
http://dx.doi.org/10.3389/fmicb.2016.00897

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