Engineering the cytosolic NADH availability in lager yeast to improve the aroma profile of beer-Reference-Cited by-同舟云学术

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Engineering the cytosolic NADH availability in lager yeast to improve the aroma profile of beer

Published:2019-02-01 Issue:3 Volume:41 Page:363-369
ISSN:0141-5492
Container-title:Biotechnology Letters
language:en
Short-container-title:Biotechnol Lett

Author:

Xu Xin,Bao Min,Niu Chengtuo,Wang Jinjing,Liu Chunfeng,Zheng Feiyun,Li Yongxian,Li Qi^ORCID

Funder

National Science Foundation

Priority Academic Program Development of Jiangsu Higher Education Institutions

Program of Introducing Talents of Discipline to Universities

Postgraduate Research & Practice Innovation Program of Jiangsu Province

Fundamental Research Funds for the Central Universities

Publisher

Springer Science and Business Media LLC

Subject

General Medicine,Biotechnology,Bioengineering,Applied Microbiology and Biotechnology

Link

http://link.springer.com/article/10.1007/s10529-019-02653-x/fulltext.html

Reference24 articles.

1. Berrios-Rivera SJ, Bennett GN, San KY (2002) Metabolic engineering of Escherichia coli: increase of NADH availability by overexpressing an NAD+-dependent formate dehydrogenase. Metab Eng 4:217–229

2. Bloem A, Sanchez I, Dequin S, Camarasa C (2016) Metabolic impact of redox cofactor perturbations on the formation of aroma compounds in Saccharomyces cerevisiae. Appl Environ Microbiol 82:174–183. https://doi.org/10.1128/aem.02429-15

3. Cadiere A, Ortiz-Julien A, Camarasa C, Dequin S (2011) Evolutionary engineered Saccharomyces cerevisiae wine yeast strains with increased in vivo flux through the pentose phosphate pathway. Metab Eng 13:263–271. https://doi.org/10.1016/j.ymben.2011.01.008

4. Camarasa C, Grivet JP, Dequin S (2003) Investigation by 13C-NMR and tricarboxylic acid (TCA) deletion mutant analysis of pathways for succinate formation in Saccharomyces cerevisiae during anaerobic fermentation. Microbiology 149:2669–2678. https://doi.org/10.1099/mic.0.26007-0

5. Carrau F, Gaggero C, Aguilar PS (2015) Yeast diversity and native vigor for flavor phenotypes. Trends Biotechnol 33:148–154. https://doi.org/10.1016/j.tibtech.2014.12.009

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