Yeast: the soul of beer's aroma-a review of flavour-active esters and higher alcohols produced by the brewing yeast

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43896475" target="_blank" >RIV/60461373:22330/14:43896475 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1007/s00253-013-5470-0" target="_blank" >http://dx.doi.org/10.1007/s00253-013-5470-0</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s00253-013-5470-0" target="_blank" >10.1007/s00253-013-5470-0</a>

Result language

angličtina

Original language name

Yeast: the soul of beer's aroma-a review of flavour-active esters and higher alcohols produced by the brewing yeast

Original language description

Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters. Thus, a heavy body of literature focuses on these substances and on the parameters influencing their production by the brewing yeast. Additionally, the complex metabolic pathways involved in their synthesis require special attention. More than a century of data, mainly in genetic and proteomic fields, has built up enough information to describe in detail each step in the pathway for the synthesis of higher alcohols and their esters, but there is still place for more. Higher alcohols are formed either by anabolism or catabolism (Ehrlich pathway) of amino acids. Esters are formed by enzymatic condensation of organic acids andalcohols. The current paper reviews the up-to-date knowledge in the pathways involving the synthesis of higher alcohols and esters by brewing yeasts. Fermentation parameters affecting yeast response during biosynthesis of these aromatic s

Czech name

—

Czech description

—

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

EI - Biotechnology and bionics

OECD FORD branch

—

Project

<a href="/en/project/GAP503%2F12%2F1424" target="_blank" >GAP503/12/1424: Anaerobic food spoiling bacteria and their biofilm forming potential</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2014

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Applied Microbiology and Biotechnology

ISSN

0175-7598

e-ISSN

—

Volume of the periodical

98

Issue of the periodical within the volume

5

Country of publishing house

DE - GERMANY

Number of pages

13

Pages from-to

1937-1949

UT code for WoS article

000332107700002

EID of the result in the Scopus database

—