Polygenic Analysis of Tolerance to Carbon Dioxide Inhibition of Isoamyl Acetate “Banana” Flavor Production in Yeast Reveals <i>MDS3</i> as Major Causative Gene-Reference-Cited by-同舟云学术

Polygenic Analysis of Tolerance to Carbon Dioxide Inhibition of Isoamyl Acetate “Banana” Flavor Production in Yeast Reveals MDS3 as Major Causative Gene

Published:2022-09-22 Issue:18 Volume:88 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Souffriau Ben¹²³,Holt Sylvester¹²,Hagman Arne¹²,De Graeve Stijn¹²,Malcorps Philippe³,Foulquié-Moreno Maria R.¹²,Thevelein Johan M.¹²^ORCID

Affiliation:

1. Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, Leuven, Belgium

2. Center for Microbiology, VIB, Leuven-Heverlee, Flanders, Belgium

3. AB-InBev SA/NV, Leuven, Belgium

Abstract

The upscaling of fermentation to very tall cylindroconical tanks is known to negatively impact beer flavor. Most notably, the increased CO 2 pressure in such tanks compromises production by the yeast of the desirable fruity “banana” flavor (isoamyl acetate).

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/aem.00814-22

Reference54 articles.

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2. State-of-the-Art and Future Developments in Fermentation

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4. THE FORMATION OF ESTERS AND HIGHER ALCOHOLS DURING BREWERY FERMENTATION; THE EFFECT OF CARBON DIOXIDE PRESSURE

5. THE SENSITIVITY OF DIFFERENT BREWING YEAST STRAINS TO CARBON DIOXIDE INHIBITION: FERMENTATION AND PRODUCTION OF FLAVOUR-ACTIVE VOLATILE COMPOUNDS

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