Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse origins

BACKGROUND: During must fermentation thousands of volatile aroma compounds are formed, with higher alcohols, acetate esters and ethyl esters being the main aromatic compounds contributing to floral and fruity aromas. The action of yeast, in particular Saccharomyces cerevisiae, on the must components...

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Bibliografische gegevens
Gepubliceerd in:BMC Genomics
Hoofdauteurs: Mendes, Inês, Sanchez, Isabelle, Franco-Duarte, Ricardo, Camarasa, Carole, Schuller, Dorit, Dequin, Sylvie, Sousa, Maria João
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: BioMed Central 2017
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Research Article
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5465573/
https://ncbi.nlm.nih.gov/pubmed/28595605
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12864-017-3816-1
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