The Effects of Catabolism Relationships of Leucine and Isoleucine with BAT2 Gene of Saccharomyces cerevisiae on High Alcohols and Esters

This study sought to provide a theoretical basis for effectively controlling the content of higher alcohols and esters in fermented foods. In this work, isoleucine (Ile) or leucine (Leu) at high levels was used as the sole nitrogen source for a BAT2 mutant and its parental Saccharomyces. cerevisiae...

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Detalles Bibliográficos
Autores principales: Zhang, Lin, Zhang, Yiqian, Hu, Zhongqiu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9321263/
https://www.ncbi.nlm.nih.gov/pubmed/35885961
http://dx.doi.org/10.3390/genes13071178

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9321263/
https://www.ncbi.nlm.nih.gov/pubmed/35885961
http://dx.doi.org/10.3390/genes13071178

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