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Titel:

Differential transcribed yeast genes involved in flavour formation and its associated amino acid metabolism during brewery fermentation

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Procopio, Susanne; Brunner, Michael; Becker, Thomas
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:
3
Seitenangaben Beitrag:
421-439
Volltext / DOI:
doi:10.1007/s00217-014-2236-6
WWW:
https://doi.org/10.1007/s00217-014-2236-6
Print-ISSN:
1438-2385
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