Contribution of Eat1 and Other Alcohol Acyltransferases to Ester Production in Saccharomyces cerevisiae

Esters are essential for the flavor and aroma of fermented products, and are mainly produced by alcohol acyl transferases (AATs). A recently discovered AAT family named Eat (Ethanol acetyltransferase) contributes to ethyl acetate synthesis in yeast. However, its effect on the synthesis of other este...

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Detalles Bibliográficos
Autores principales: Kruis, Aleksander J., Gallone, Brigida, Jonker, Timo, Mars, Astrid E., van Rijswijck, Irma M. H., Wolkers–Rooijackers, Judith C. M., Smid, Eddy J., Steensels, Jan, Verstrepen, Kevin J., Kengen, Servé W. M., van der Oost, John, Weusthuis, Ruud A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6308380/
https://www.ncbi.nlm.nih.gov/pubmed/30622529
http://dx.doi.org/10.3389/fmicb.2018.03202

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6308380/
https://www.ncbi.nlm.nih.gov/pubmed/30622529
http://dx.doi.org/10.3389/fmicb.2018.03202

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