Yeast diversity and native vigor for flavor phenotypes. Issue 3 (March 2015)

• Record Type: Journal Article
• Authors: Carrau, Francisco; Gaggero, Carina; Aguilar, Pablo S.
• Is Part Of: Trends in biotechnology. Volume 33:Issue 3(2015)
• Page Start: 148
• Page End: 154
• Publication Date: 2015-03
• Subjects: Biotechnology -- Periodicals; Biochemical engineering -- Periodicals; Genetic engineering -- Periodicals; Industrial microbiology -- Periodicals; 660.605
• DOI: 10.1016/j.tibtech.2014.12.009
• Languages: English
• ISSNs: 0167-7799

Abstract

<abstract abstract-type="author-highlights" id="abs0005"> <title id="sect0005">Highlights</title> <sec> <p id="spar0005"> <list id="lis0005"> <list-item id="lsti0005"> <label></label> <p id="par0005">Flavor traits matter most for yeast in food biotechnology and winemaking.</p> </list-item> <list-item id="lsti0010"> <label></label> <p id="par0010">Increasing strain diversity will increase flavor complexity of wine.</p> </list-item> <list-item id="lsti0015"> <label></label> <p id="par0015">Manipulating primary metabolic pathways has a negative impact on flavor compounds.</p> </list-item> <list-item id="lsti0020"> <label></label> <p id="par0020">The Yeast Flavor Diversity Screening method will impact upon food biotechnology.</p> </list-item> </list> </p> </sec> </abstract>