Contribution of Eat1 and Other Alcohol Acyltransferases to Ester Production in Saccharomyces cerevisiae

Esters are essential for the flavor and aroma of fermented products, and are mainly produced by alcohol acyl transferases (AATs). A recently discovered AAT family named Eat (Ethanol acetyltransferase) contributes to ethyl acetate synthesis in yeast. However, its effect on the synthesis of other este...

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Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Front Microbiol
Egile Nagusiak: Kruis, Aleksander J., Gallone, Brigida, Jonker, Timo, Mars, Astrid E., van Rijswijck, Irma M. H., Wolkers–Rooijackers, Judith C. M., Smid, Eddy J., Steensels, Jan, Verstrepen, Kevin J., Kengen, Servé W. M., van der Oost, John, Weusthuis, Ruud A.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Frontiers Media S.A. 2018
Gaiak:
Microbiology
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC6308380/
https://ncbi.nlm.nih.gov/pubmed/30622529
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.03202
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