Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity-Reference-Cited by-同舟云学术

Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity

Published:2021-09-03 Issue:1 Volume:9 Page:
ISSN:2165-0497
Container-title:Microbiology Spectrum
language:en
Short-container-title:Microbiol Spectr

Author:

Scott William T.¹²^ORCID,van Mastrigt Oscar²,Block David E.¹³,Notebaart Richard A.²,Smid Eddy J.²^ORCID

Affiliation:

1. Department of Chemical Engineering, University of California, Davis, California, USA

2. Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands

3. Department of Viticulture and Enology, University of California, Davis, California, USA

Abstract

Saccharomyces cerevisiae is widely used in grape juice fermentation to produce wines. Along with the genetic background, the nitrogen in the environment in which S. cerevisiae grows impacts its regulation of metabolism.

Funder

American Vineyard Foundation

Publisher

American Society for Microbiology

Subject

Infectious Diseases,Cell Biology,Microbiology (medical),Genetics,General Immunology and Microbiology,Ecology,Physiology

Link

https://journals.asm.org/doi/pdf/10.1128/Spectrum.00485-21

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