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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Библиографические подробности
Опубликовано в: :Front Microbiol
Главные авторы: 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.
Формат: Artigo
Язык:Inglês
Опубликовано: Frontiers Media S.A. 2018
Предметы:
Microbiology
Online-ссылка: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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