期刊
YEAST
卷 31, 期 9, 页码 323-332出版社
WILEY-BLACKWELL
DOI: 10.1002/yea.3023
关键词
yeast; food sciences; wine; beer; bioethanol; genomics
资金
- Marie Curie Initial Training Network Cornucopia (FP 7)
- Fysiografen Foundation
- Lindstrom Foundation
- Slovenian Research Agency (ARRS)
Recently, the non-conventional yeast Dekkera bruxellensis has been gaining more and more attention in the food industry and academic research. This yeast species is a distant relative of Saccharomyces cerevisiae and is especially known for two important characteristics: on the one hand, it is considered to be one of the main spoilage organisms in the wine and bioethanol industry; on the other hand, it is 'indispensable' as a contributor to the flavour profile of Belgium lambic and gueuze beers. Additionally, it adds to the characteristic aromatic properties of some red wines. Recently this yeast has also become a model for the study of yeast evolution. In this review we focus on the recently developed molecular and genetic tools, such as complete genome sequencing and transformation, to study and manipulate this yeast. We also focus on the areas that are particularly well explored in this yeast, such as the synthesis of off-flavours, yeast detection methods, carbon metabolism and evolutionary history. (C) 2014 The Authors. Yeast published by John Wiley & Sons, Ltd.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据