Contribution of Eat1 and Other Alcohol Acyltransferases to Ester Production in Saccharomyces cerevisiae

Contribution of Eat1 and Other Alcohol Acyltransferases to Ester Production in Saccharomyces cerevisiae

Esters are essential for the flavor and aroma of fermented products, and are mainly produced by alcohol acyl transferases (AATs). A recently discovered AAT family named Eat (Ethanol acetyltransferase) contributes to ethyl acetate synthesis in yeast. However, its effect on the synthesis of other este...

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Bibliographic Details
Main Authors: Aleksander J. Kruis, Brigida Gallone, Timo Jonker, Astrid E. Mars, Irma M. H. van Rijswijck, Judith C. M. Wolkers–Rooijackers, Eddy J. Smid, Jan Steensels, Kevin J. Verstrepen, Servé W. M. Kengen, John van der Oost, Ruud A. Weusthuis
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-12-01
Series:Frontiers in Microbiology
Subjects:
Eat1p
alcohol acyltransferase
AAT
ester
yeast
Saccharomyces cerevisiae
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2018.03202/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2018.03202/full

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