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

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

International journal of food microbiology - 16 Jun 2014

Dueñas-Sánchez Rafael, Pérez Ana G, Codón Antonio C, Benítez Tahía, Rincón Ana María

Abstract excerpt

2-Phenylethanol (PEA), an important alcohol derived from phenylalanine, is involved in aroma and flavour of bakers' products. Four spontaneous mutants of an industrial bakers' yeast, V1 strain, were isolated for their resistance to p-fluoro-DL-phenylalanine (PFP), a toxic analogue of L-phenylalanine. Mutants overproduced this amino acid and showed variations in their internal pool for several other amino acids....

Read the complete abstract on PubMed

Topics

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

Share to Bread
Share to Carbohydrate Metabolism

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

Share to Culture Media

Share to Mutation

Share to Saccharomyces cerevisiae

Source

Identifiers

PMID: 24769162
DOI: 10.1016/j.ijfoodmicro.2014.03.029

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. Graph snapshot: 2026-09-29.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Overproduction of 2-phenylethanol by industrial yeasts to improve organoleptic properties of bakers' products.PMID 24769162Read ↗

Improved organoleptic and nutritive properties of bakery products supplemented with amino acid overproducing Saccharomyces cerevisiae yeasts.Semantic proximity Read ↗

Lysine-overproducing mutants of Saccharomyces cerevisiae baker's yeast isolated in continuous culture.Semantic proximity Read ↗

Isolation and genetic study of p-fluoro-DL-phenylalanine-resistant mutants overproducing beta-phenethyl-alcohol in Saccharomyces cerevisiae.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 ↗

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

Evolutionary and reverse engineering in Saccharomyces cerevisiae reveals a Pdr1p mutation-dependent mechanism for 2-phenylethanol tolerance.Semantic proximity Read ↗

Isolation of baker's yeast mutants with proline accumulation that showed enhanced tolerance to baking-associated stresses.Semantic proximity Read ↗

Improvement of 2-phenylethanol production in Saccharomyces cerevisiae by evolutionary and rational metabolic engineering.Semantic proximity Read ↗

Effects of a novel variant of the yeast γ-glutamyl kinase Pro1 on its enzymatic activity and sake brewing.Semantic proximity Read ↗

Triparental synthetic yeast hybrids as a platform for higher 2-phenylethanol yields and stress resistance.Semantic proximity Read ↗

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

[Lysine overproduction mutations in the yeast Saccharomyces cerevisiae and its transfection into industrial Yeast strains ].Semantic proximity Read ↗

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