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

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...

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Bibliographic Details
Main Authors: Maria Parapouli, Afroditi Sfakianaki, Nikolaos Monokrousos, Angelos Perisynakis, Efstathios Hatziloukas
Format: Article
Language:English
Published: Aristotle University of Thessaloniki 2019-08-01
Series:Journal of Biological Research - Thessaloniki
Subjects:
Indigenous Saccharomyces cerevisiae
Higher alcohols biosynthesis
Ester biosynthesis
Gene expression
qRT-PCR
Online Access:http://link.springer.com/article/10.1186/s40709-019-0096-8

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http://link.springer.com/article/10.1186/s40709-019-0096-8

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