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
Abstract 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 particul...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
Aristotle University of Thessaloniki
2019-08-01
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Series: | Journal of Biological Research - Thessaloniki |
Subjects: | |
Online Access: | http://link.springer.com/article/10.1186/s40709-019-0096-8 |