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QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentation

BACKGROUND: The volatile metabolites produced by Saccharomyces cerevisiae during alcoholic fermentation, which are mainly esters, higher alcohols and organic acids, play a vital role in the quality and perception of fermented beverages, such as wine. Although the metabolic pathways and genes behind...

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Detalles Bibliográficos
Autores principales:	Eder, Matthias, Sanchez, Isabelle, Brice, Claire, Camarasa, Carole, Legras, Jean-Luc, Dequin, Sylvie
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	BioMed Central 2018
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5831830/ https://www.ncbi.nlm.nih.gov/pubmed/29490607 http://dx.doi.org/10.1186/s12864-018-4562-8

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