Function and regulation of yeast genes involved in higher alcohol and ester metabolism during beverage fermentation |
| |
Authors: | S Procopio F Qian T Becker |
| |
Affiliation: | 1.Lehrstuhl für Brau- und Getr?nketechnologie,Technische Universit?t München,Freising, Weihenstephan,Germany |
| |
Abstract: | The biochemical formation of yeast-derived sensory-active metabolites like higher alcohols and esters determines the different
characteristics of aroma and taste in fermented beverages. In yeast fermentation process, a large number of environmental
factors affecting the production of volatile aroma compounds are abundant. Factors like substrate composition in fermentation
media as well as process parameters influencing these flavor-active metabolites have already been described. These factors
can act on the expression of yeast genes involved in aroma metabolism resulting in concentration differences in esters and
higher alcohols important for flavor and taste. The understanding of the function of genes involved in biosynthetic pathways
of aroma-active substances as well as their regulatory mechanisms is needed to control the production of ester and higher
alcohol synthesis to create specific aroma profiles in fermented beverages. This review discusses the known regulation and
function of several individual genes (ATF1, ATF2, EEB1, EHT1, BAT1, BAT2 and BAP2) described in fusel alcohol and ester synthesis mainly in S. cerevisiae and S. pastorianus var. carlsbergensis. Also, different factors like oxygen and temperature that allow ester and higher alcohol synthesis to be controlled during
yeast fermentation are described. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|