Synthetic biology for the engineering of complex wine yeast communities
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Animal Science and Zoology,Food Science
Link
https://www.nature.com/articles/s43016-022-00487-x.pdf
Reference67 articles.
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3. Fleet, G. H. Yeast interactions and wine flavour. Int. J. Food Microbiol. 86, 11–22 (2003).
4. Denby, C. M. et al. Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer. Nat. Commun. 9, 965 (2018).
5. Lee, D., Lloyd, N. D., Pretorius, I. S. & Borneman, A. R. Heterologous production of raspberry ketone in the wine yeast Saccharomyces cerevisiae via pathway engineering and synthetic enzyme fusion. Microbial Cell Factories 15, 49 (2016).
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