期刊
FEMS MICROBIOLOGY REVIEWS
卷 41, 期 -, 页码 S95-S128出版社
OXFORD UNIV PRESS
DOI: 10.1093/femsre/fux031
关键词
-
类别
资金
- Belgian American Education Foundation
- KU Leuven
- ERC [CoG682009]
- HFSP program [RGP0050/2013]
- KU Leuven NATAR Program
- VIB
- EMBO YIP program
- FWO
- VLAIO
Yeast cells are often employed in industrial fermentation processes for their ability to efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide. Additionally, fermenting yeast cells produce a wide range of other compounds, including various higher alcohols, carbonyl compounds, phenolic compounds, fatty acid derivatives and sulfur compounds. Interestingly, many of these secondary metabolites are volatile and have pungent aromas that are often vital for product quality. In this review, we summarize the different biochemical pathways underlying aroma production in yeast as well as the relevance of these compounds for industrial applications and the factors that influence their production during fermentation. Additionally, we discuss the different physiological and ecological roles of aroma-active metabolites, including recent findings that point at their role as signaling molecules and attractants for insect vectors.
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