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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

<a href="/cs/project/GAP503%2F12%2F1424" target="_blank" >GAP503/12/1424: Anaerobní bakterie kazící potraviny a jejich schopnost vytvářet biofilmy</a><br>

Návaznosti

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

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

Applied Microbiology and Biotechnology

ISSN

0175-7598

e-ISSN

—

Svazek periodika

98

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

13

Strana od-do

1937-1949

Kód UT WoS článku

000332107700002

EID výsledku v databázi Scopus

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