Alcohol acetyltransferases and the significance of ester synthesis in yeast.
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An acetylation/deacetylation cycle controls the export of sterols and steroids from S. cerevisiaeExpression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters.Dynamic control of ERG20 expression combined with minimized endogenous downstream metabolism contributes to the improvement of geraniol production in Saccharomyces cerevisiaeIntegrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse originsProduction of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis.Dual N- and C-terminal helices are required for endoplasmic reticulum and lipid droplet association of alcohol acetyltransferases in Saccharomyces cerevisiaeDistribution of lysophosphatidylcholine in the endosperm of Oryza sativa rice.Expanding ester biosynthesis in Escherichia coliHybridization within Saccharomyces Genus Results in Homoeostasis and Phenotypic Novelty in Winemaking Conditions.Production of medium-chain volatile flavour esters in Pichia pastoris whole-cell biocatalysts with extracellular expression of Saccharomyces cerevisiae acyl-CoA:ethanol O-acyltransferase Eht1 or Eeb1.Microbial Terroir in Chilean Valleys: Diversity of Non-conventional Yeast.Volatile metabolites produced from agro-industrial wastes by Na-alginate entrapped Kluyveromyces marxianus.Production and biological function of volatile esters in Saccharomyces cerevisiae.Enhancement of ethanol fermentation in Saccharomyces cerevisiae sake yeast by disrupting mitophagy function.Yeast: the soul of beer's aroma--a review of flavour-active esters and higher alcohols produced by the brewing yeast.Perspectives for the biotechnological production of ethyl acetate by yeasts.Characterisation of the broad substrate specificity 2-keto acid decarboxylase Aro10p of Saccharomyces kudriavzevii and its implication in aroma development.Metabolic responses of Saccharomyces cerevisiae to valine and ammonium pulses during four-stage continuous wine fermentations.Oxygen- and glucose-dependent regulation of central carbon metabolism in Pichia anomala.Isolation of auxotrophic mutants of diploid industrial yeast strains after UV mutagenesis.Saccharomyces cerevisiae Atf1p is an alcohol acetyltransferase and a thioesterase in vitro.Microbial host selection affects intracellular localization and activity of alcohol-O-acetyltransferase.Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation.The yeast enzyme Eht1 is an octanoyl-CoA:ethanol acyltransferase that also functions as a thioesterase.Aerobic glucose metabolism of Saccharomyces kluyveri: growth, metabolite production, and quantification of metabolic fluxes.Fermentative activity and production of volatile compounds by Saccharomyces grown in synthetic grape juice media deficient in assimilable nitrogen and/or pantothenic acid.Identification of Novel Alleles Conferring Superior Production of Rose Flavor Phenylethyl Acetate Using Polygenic Analysis in Yeast.Enhanced ethyl caproate production of Chinese liquor yeast by overexpressing EHT1 with deleted FAA1.Expression analysis of the impact of culture filtrates from the biocontrol agent, Phlebiopsis gigantea on the conifer pathogen, Heterobasidion annosum s.s. Transcriptome.Enhanced Wort Fermentation with De Novo Lager Hybrids Adapted to High-Ethanol Environments.Bioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii.Physiology, ecology and industrial applications of aroma formation in yeast.Metabolic engineering of Escherichia coli for production of biodiesel from fatty alcohols and acetyl-CoA.QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentation.Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast.Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup WineEmploying oxygen pulses to modulate Lachancea thermotolerans–Saccharomyces cerevisiae Chardonnay fermentationsNovel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications
P2860
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P2860
Alcohol acetyltransferases and the significance of ester synthesis in yeast.
description
2000 nî lūn-bûn
@nan
2000 թուականի Հոկտեմբերին հրատարակուած գիտական յօդուած
@hyw
2000 թվականի հոտեմբերին հրատարակված գիտական հոդված
@hy
2000年の論文
@ja
2000年論文
@yue
2000年論文
@zh-hant
2000年論文
@zh-hk
2000年論文
@zh-mo
2000年論文
@zh-tw
2000年论文
@wuu
name
Alcohol acetyltransferases and the significance of ester synthesis in yeast.
@ast
Alcohol acetyltransferases and the significance of ester synthesis in yeast.
@en
Alcohol acetyltransferases and the significance of ester synthesis in yeast.
@nl
type
label
Alcohol acetyltransferases and the significance of ester synthesis in yeast.
@ast
Alcohol acetyltransferases and the significance of ester synthesis in yeast.
@en
Alcohol acetyltransferases and the significance of ester synthesis in yeast.
@nl
prefLabel
Alcohol acetyltransferases and the significance of ester synthesis in yeast.
@ast
Alcohol acetyltransferases and the significance of ester synthesis in yeast.
@en
Alcohol acetyltransferases and the significance of ester synthesis in yeast.
@nl
P2860
P1433
P1476
Alcohol acetyltransferases and the significance of ester synthesis in yeast.
@en
P2093
P2860
P304
P356
10.1002/1097-0061(200010)16:14<1287::AID-YEA613>3.0.CO;2-I
P577
2000-10-01T00:00:00Z