Effect of ILV2 deletion and ILV3 or/and ILV5 overexpression in Saccharomyces uvarum on diacetyl and higher alcohols metabolism during wine fermentation-Reference-Cited by-同舟云学术

Effect of ILV2 deletion and ILV3 or/and ILV5 overexpression in Saccharomyces uvarum on diacetyl and higher alcohols metabolism during wine fermentation

Published:2020-01-06 Issue:3 Volume:246 Page:563-572
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Li Ping,Li Tong,Zhang Cui-Ying,Xiao Dong-guang

Funder

Public Service Platform Project for Selection and Fermentation Technology of Industrial Microorganisms

Innovative Research Team of Tianjin Municipal Education Commission

National Natural Science Foundation of China

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-019-03422-w.pdf

Reference41 articles.

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2. Ma L, Huang S, Du L, Tang P, Xiao D (2017) Reduced production of higher alcohols by Saccharomyces cerevisiae in red wine fermentation by simultaneously overexpressing BAT1 and deleting BAT2. J Agr Food Chem 65(32):6936–6942

3. Mink R, Kölling R, Sommer S, Schmarr HG, Schmeer MS (2015) Diacetyl formation by oenococcus oeni during winemaking induced by exogenous pyruvate. Am J Enol Viticul 66(1):85–90

4. Mink R, Sommer S, Köling R, Schmarr HG, Baumbach L, Scharfenberger-Schmeer M (2014) Diacetyl reduction by commercial Saccharomyces cerevisiae strains during vinification. Jnl Inst Brew 120(1):23–26

5. Pardo E, Rico J, Gil JV, Orejas M (2015) De novo production of six key grape aroma monoterpenes by a geraniol synthase-engineered S. cerevisiae wine strain. Microb Cell Fact 14:136.

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