Involvement of branched-chain amino acid aminotransferases in the production of fusel alcohols during fermentation in yeast

@article{Eden2001InvolvementOB,
  title={Involvement of branched-chain amino acid aminotransferases in the production of fusel alcohols during fermentation in yeast},
  author={Amir Eden and L. Van Nedervelde and Micha Drukker and Nissim Benvenisty and A. Debourg},
  journal={Applied Microbiology and Biotechnology},
  year={2001},
  volume={55},
  pages={296-300}
}
Organoleptic compounds produced by yeast during the fermentation of wort have a great impact on beer smell and taste. Among them, fusel alcohols are the major abundant volatile compounds. The availability of Saccharomyces cerevisiae mutants in which the genes coding for the two branched-chain amino acid aminotransferases have been deleted offers the possibility of further defining the role of these enzymes in the formation of higher alcohols. Comparing the production profiles of different… CONTINUE READING
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