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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Udgivet i:Front Microbiol
Main Authors: 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.
Format: Artigo
Sprog:Inglês
Udgivet: Frontiers Media S.A. 2018
Fag:
Microbiology
Online adgang: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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