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Article

Removal of undesirable genes using yeast backcrossing.

Journal of bioscience and bioengineering - 1 Nov 2024

Fukuda Nobuo, Takeuchi Mio

Abstract excerpt

4-Vinylguaiacol (4-VG) is one of the causative compounds for the phenolic odor characteristics of brewed liquor. In the case of Japanese sake brewing, 4-VG is formed through the decarboxylation of ferulic acid produced by rice koji enzymes from steamed rice. PAD1 (phenylacrylic acid decarborxylase gene) and FDC1 (ferulic acid decarboxylase gene) genes are essential for decarboxylation of ferulic acid in...

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Alcoholic Beverages
Carboxy-Lyases
Coumaric Acids
Crosses, Genetic
Fermentation
Oryza

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Saccharomyces cerevisiae Proteins

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PMID: 39168732
DOI: 10.1016/j.jbiosc.2024.07.015

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 1 Sept 2026.

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