Enhancing Medium-Chain Fatty Acid Ethyl Ester Production During Beer Fermentation Through EEB1 and ETR1 Overexpression in Saccharomyces pastorianus-Reference-Cited by-同舟云学术

Enhancing Medium-Chain Fatty Acid Ethyl Ester Production During Beer Fermentation Through EEB1 and ETR1 Overexpression in Saccharomyces pastorianus

Published:2019-04-01 Issue:19 Volume:67 Page:5607-5613
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yin Hua¹,Liu Ling-Pu²³,Yang Mei¹,Ding Xiao-Tong²³,Jia Shi-Ru²³,Dong Jian-Jun¹²,Zhong Cheng²³^ORCID

Affiliation:

1. State Key Laboratory of Biological Fermentation Engineering of Beer, R&D Center, Tsingtao Brewery Company Ltd., Qingdao 266101, Shandong, PR China

2. State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China

3. Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education), Tianjin University of Science & Technology, Tianjin 300457, PR China

Funder

Natural Science Foundation of Tianjin City

Ministry of Science and Technology of the People's Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b00128

Reference35 articles.

1. Effect of 20 different yeast strains on the production of volatile components in Symphony wine

2. Online-Based Kinetic Analysis of Higher Alcohol and Ester Synthesis During Winemaking Fermentations

3. Flavor-active esters: Adding fruitiness to beer

4. Identifying genes that impact on aroma profiles produced by Saccharomyces cerevisiae and the production of higher alcohols

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