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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...
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. |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2018
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Materias: | |
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 |
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