The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates-Reference-Cited by-同舟云学术

The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates

Published:2006-08 Issue:5 Volume:6 Page:726-743
ISSN:1567-1356
Container-title:FEMS Yeast Research
language:en
Short-container-title:

Author:

Lilly Mariska,Bauer Florian F.,Styger Gustav,Lambrechts Marius G.,Pretorius Isak S.

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Link

http://academic.oup.com/femsyr/article-pdf/6/5/726/18016911/6-5-726.pdf

Reference31 articles.

1. Bakker BM , Overkamp KM , van Maris AJA , KÃ¶tter P , Luttik MAH , van Dijken JP & Pronk JT (2001) Stoichiometry and compartmentation of NADH metabolism in Saccharomyces cerevisiae. FEMS Microbiol Rev 25: 15â37.

2. Casey GP , Xiao W & Rank GH (1988) A convenient dominant selection marker for gene transfer in industrial strains of Saccharomyces yeast: SMR1 encoded resistance to the herbicide sulfometuron methyl. J Inst Brew 94: 93â97.

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