Research on Engineering the <i>Saccharomyces uvarum</i> for Constructing a High Efficiency to Degrade Malic Acid and Low Yield of Diacetyl Biosynthesis Pathway

Diacetyl is a flavor compound in wine with a low threshold (1–2 mg/L). It is produced during alcoholic fermentation (AF) <i>Saccharomyces</i> and malolactic fermentation (MLF) initiated by lactic acid bacteria (LAB). Whereas, the environment after AF suppresses the normal metabolism of L...

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Bibliographic Details

Published in:	Foods
Main Authors:	Ping Li, Wenjun Song, Shankai Wu, Yumeng Wang, Yicong Fan, Cuiying Zhang
Format:	Article
Language:	English
Published:	MDPI AG 2024-10-01
Subjects:	wine diactyl L-malic acid flavor balance heterologous expression
Online Access:	https://www.mdpi.com/2304-8158/13/19/3161