Increased esters and decreased higher alcohols production by engineered brewer’s yeast strains

Published 2013 View Full Article

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Title
Increased esters and decreased higher alcohols production by engineered brewer’s yeast strains
Authors
Keywords
<em class=EmphasisTypeItalic >Saccharomyces cerevisiae</em>, Higher alcohols, Acetate ester, Branched-chain amino acids aminotransferase, Alcohol acetyltransferase
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 236, Issue 6, Pages 1009-1014
Publisher
Springer Nature
Online
2013-03-29
DOI
10.1007/s00217-013-1966-1
References
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