Inactivation of MXR1 Abolishes Formation of Dimethyl Sulfide from Dimethyl Sulfoxide in Saccharomyces cerevisiae
Dimethyl sulfide (DMS) is a sulfur compound of importance for the organoleptic properties of beer, especially some lager beers. Synthesis of DMS during beer production occurs partly during wort production and partly during fermentation. Methionine sulfoxide reductases are the enzymes responsible for...
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| 發表在: | Appl Environ Microbiol |
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| 主要作者: | |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
American Society for Microbiology (ASM)
1999
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC99720/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10473395/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.65.9.3915-3919.1999 |
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