Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Involvement of branched-chain amino acid aminotransferases in the production of fusel alcohols during fermentation in yeast.

Applied microbiology and biotechnology - 1 Apr 2001

Eden A, Van Nedervelde L, Drukker M, Benvenisty N, Debourg A

Abstract excerpt

Organoleptic compounds produced by yeast during the fermentation of wort have a great impact on beer smell and taste. Among them, fusel alcohols are the major abundant volatile compounds. The availability of Saccharomyces cerevisiae mutants in which the genes coding for the two branched-chain amino acid aminotransferases have been deleted offers the possibility of further defining the role of these enzymes in the...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Alcohol Oxidoreductases
Share to Alcohols

Methodology Data sources Editorial policy Privacy Delete account & data About Contact Helena Bioinformatics

Share to Fermentation

Share to Mitochondrial Proteins

Share to Mutation

Share to Saccharomyces cerevisiae

Share to Saccharomyces cerevisiae Proteins

Share to Transaminases

Source

Identifiers

PMID: 11341309
DOI: 10.1007/s002530000506

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Involvement of branched-chain amino acid aminotransferases in the production of fusel alcohols during fermentation in yeast.PMID 11341309Read ↗

Bat2p is essential in Saccharomyces cerevisiae for fusel alcohol production on the non-fermentable carbon source ethanol.Semantic proximity Read ↗

Metabolic, Organoleptic and Transcriptomic Impact of Saccharomyces cerevisiae Genes Involved in the Biosynthesis of Linear and Substituted Esters.Semantic proximity Read ↗

Examination of internal metabolome and VOCs profile of brewery yeast and their mutants producing beer with improved aroma.Semantic proximity Read ↗

Characterization of a Kluyveromyces lactis mutant with altered regulation of mitochondrial alcohol dehydrogenases.Semantic proximity Read ↗

Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains.Semantic proximity Read ↗

Genetic and physiological analysis of branched-chain alcohols and isoamyl acetate production in Saccharomyces cerevisiae.Semantic proximity Read ↗

Isolation and characterization of awamori yeast mutants with L-leucine accumulation that overproduce isoamyl alcohol.Semantic proximity Read ↗

Novel wine yeast with ARO4 and TYR1 mutations that overproduce 'floral' aroma compounds 2-phenylethanol and 2-phenylethyl acetate.Semantic proximity Read ↗

Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse origins.Semantic proximity Read ↗

Overproduction of 2-phenylethanol by industrial yeasts to improve organoleptic properties of bakers' products.Semantic proximity Read ↗

Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to theTraditional Malolactic Fermentation in Red Wine ProductionSemantic proximity Read ↗

The bio3 mutation in sake yeast leads to changes in organic acid profiles and ester levels but not ethanol production.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.