Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity

ABSTRACT Genetic background and environmental conditions affect the production of sensory impact compounds by Saccharomyces cerevisiae. The relative importance of the strain-specific metabolic capabilities for the production of volatile organic compounds (VOCs) remains unclear. We investigated which...

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主要な著者:	William T. Scott, Oscar van Mastrigt, David E. Block, Richard A. Notebaart, Eddy J. Smid
フォーマット:	Artigo
言語:	Inglês
出版事項:	American Society for Microbiology 2021-09-01
シリーズ:	Microbiology Spectrum
主題:	volatile organic compounds HS-SPME/GC-MS Saccharomyces cerevisiae fermentation wine metabolic modeling
オンライン･アクセス:	https://journals.asm.org/doi/10.1128/Spectrum.00485-21
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