Comparative transcriptional analysis of flavour-biosynthetic genes of a native Saccharomyces cerevisiae strain fermenting in its natural must environment, vs. a commercial strain and correlation of the genes’ activities with the produced flavour compounds

BACKGROUND: During alcoholic fermentation, Saccharomyces cerevisiae synthesizes more than 400 different compounds with higher alcohols, acetate esters of higher alcohols and ethyl esters of medium-chain fatty acids being the most important products of its metabolism, determining the particular flavo...

Descripción completa

Detalles Bibliográficos
Autores principales: Parapouli, Maria, Sfakianaki, Afroditi, Monokrousos, Nikolaos, Perisynakis, Angelos, Hatziloukas, Efstathios
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2019
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6683356/
https://www.ncbi.nlm.nih.gov/pubmed/31406688
http://dx.doi.org/10.1186/s40709-019-0096-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6683356/
https://www.ncbi.nlm.nih.gov/pubmed/31406688
http://dx.doi.org/10.1186/s40709-019-0096-8

Ejemplares similares