Regulating the ratio of higher alcohols to esters by simultaneously overexpressing ATF1 and deleting BAT2 in brewer's yeast Saccharomyces pastorianus

Harnessing yeast metabolism of aromatic amino acids for fermented beverage bioflavouring and bioproduction

(2019) Antonio G. Cordente et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Selection of a new Saccharomyces yeast to enhance relevant sorghum beer aroma components, higher alcohols and esters

(2019) Sedjro Emile Tokpohozin et al.   FOOD MICROBIOLOGY

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

(2019) Hua Yin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Beer Molecules and Its Sensory and Biological Properties: A Review

(2019) Bruno Vieira Humia et al.   MOLECULES

Genetic engineering to alter carbon flux for various higher alcohol productions by Saccharomyces cerevisiae for Chinese Baijiu fermentation

(2018) Wei Li et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

PGK1 Promoter Library for the Regulation of Acetate Ester Production in Saccharomyces cerevisiae during Chinese Baijiu Fermentation

(2018) Dan-yao Cui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Induced expression of the alcohol acetyltransferase gene ATF1 in industrial yeast Saccharomyces pastorianus TUM 34/70

(2018) S. Fischer et al.   YEAST

Diacetyl control during brewery fermentation via adaptive laboratory engineering of the lager yeast Saccharomyces pastorianus

(2018) Brian Gibson et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Overexpression of different alcohol acetyltransferase genes with BAT2 deletion in Saccharomyces cerevisiae affects acetate esters and higher alcohols

(2017) Wei Li et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Reduced Production of Higher Alcohols by Saccharomyces cerevisiae in Red Wine Fermentation by Simultaneously Overexpressing BAT1 and Deleting BAT2

(2017) Lijuan Ma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Regulation of Saccharomyces cerevisiae genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation

(2017) Wei Li et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers

(2015) Stijn Mertens et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases

(2015) Cui-Ying Zhang et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

(2014) Eduardo J. Pires et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Acetate ester production by Chinese yellow rice wine yeast overexpressing the alcohol acetyltransferase-encoding gene ATF2

(2014) J. Zhang et al.   GENETICS AND MOLECULAR RESEARCH

Enhanced acetate ester production of Chinese liquor yeast by overexpressing ATF1 through precise and seamless insertion of PGK1 promoter

(2014) Jian Dong et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Monitoring of the production of flavour compounds by analysis of the gene transcription involved in higher alcohol and ester formation by the brewer's yeastSaccharomyces pastorianususing a multiplex RT-qPCR assay

(2014) Yang He et al.   JOURNAL OF THE INSTITUTE OF BREWING

Aroma-active ester profile of ale beer produced under different fermentation and nutritional conditions

(2013) Lettisha Hiralal et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

The Microbiology of Malting and Brewing

(2013) N. A. Bokulich et al.   MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS

Genetic analysis of the metabolic pathways responsible for aroma metabolite production by Saccharomyces cerevisiae

(2012) Gustav Styger et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Cloning and characterization of a panel of constitutive promoters for applications in pathway engineering in Saccharomyces cerevisiae

(2012) Jie Sun et al.   BIOTECHNOLOGY AND BIOENGINEERING

Promoter engineering: Recent advances in controlling transcription at the most fundamental level

(2012) John Blazeck et al.   Biotechnology Journal

Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation

(2012) Esteban Espinosa Vidal et al.   FOOD CHEMISTRY

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

(2011) Gustav Styger et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Increased isobutanol production in Saccharomyces cerevisiae by overexpression of genes in valine metabolism

(2011) Xiao Chen et al.   Biotechnology for Biofuels

Function and regulation of yeast genes involved in higher alcohol and ester metabolism during beverage fermentation

(2011) S. Procopio et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Introduction and expression of genes for metabolic engineering applications in Saccharomyces cerevisiae

(2011) Nancy A. Da Silva et al.   FEMS YEAST RESEARCH

Characterization of different promoters for designing a new expression vector in Saccharomyces cerevisiae

(2010) Siavash Partow et al.   YEAST

Validation of reference genes for quantitative expression analysis by real-time RT-PCR in Saccharomyces cerevisiae

(2009) Marie-Ange Teste et al.   BMC MOLECULAR BIOLOGY

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Influence of temperature on continuous high gravity brewing with yeasts immobilized on spent grains

(2008) Giuliano Dragone et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Beer Volatile Compounds and Their Application to Low-Malt Beer Fermentation

(2008) Michiko Kobayashi et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING