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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Procopio, Susanne; Brunner, Michael; Becker, Thomas 
Titel:
Differential transcribed yeast genes involved in flavour formation and its associated amino acid metabolism during brewery fermentation 
Abstract:
During fermentation, Saccharomyces yeast produces various aroma-active metabolites which determine the different characteristics of aroma and taste in fermented beverages. Amino acid utilisation by yeast during brewer’s wort fermentation is considered to be linked to flavour profile. For a better understanding of the relationship between the biosynthesis of aroma-relevant metabolites and the importance of amino acids, DNA microarrays were carried out on the Saccharomyces cerevisiae strain S81 an...    »
 
Zeitschriftentitel:
European Food Research and Technology 
Jahr:
2014 
Band / Volume:
239 
Heft / Issue:
Seitenangaben Beitrag:
421-439 
Print-ISSN:
1438-2385