Volatile Aroma Compound Production Is Affected by Growth Rate in S. cerevisiae-Reference-Cited by-同舟云学术

Volatile Aroma Compound Production Is Affected by Growth Rate in S. cerevisiae

Published:2022-12-13 Issue:23 Volume:88 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Visinoni Federico¹,Zhang Penghan²,Hollywood Katherine A.¹,Carlin Silvia²,Vrhovsek Urska²,Winterburn James³,Delneri Daniela¹^ORCID

Affiliation:

1. Manchester Institute of Biotechnology, University of Manchester, Manchester, United Kingdom

2. Foundation Edmund Mach, San Michele all' Adige, Trento, Italy

3. Department of Chemical Engineering, The University of Manchester, Manchester, United Kingdom

Abstract

The production of fermentation beverages will need to quickly adapt to changes in both the climate and customer demands, requiring the development of new strains and processes. Breakthroughs in the field are hindered by the limited knowledge on the interplay between physiology and aroma compound production in yeast.

Funder

EC | Horizon Europe | Excellent Science | HORIZON EUROPE Marie Sklodowska-Curie Actions

UKRI | Biotechnology and Biological Sciences Research Council

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/aem.01509-22

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