An indirect assay for volatile compound production in yeast strains.
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ABSTRACT:
SUBMITTER: Ravasio D
PROVIDER: S-EPMC3892184 | biostudies-literature | 2014 Jan
REPOSITORIES: biostudies-literature
Publications
An indirect assay for volatile compound production in yeast strains.
Ravasio Davide D Walther Andrea A Trost Kajetan K Vrhovsek Urska U Wendland Jürgen J
Scientific reports 20140115
Traditional flavor analysis relies on gas chromatography coupled to mass spectrometry (GC-MS) methods. Here we describe an indirect method coupling volatile compound formation to an ARO9-promoter-LacZ reporter gene. The resulting β-galactosidase activity correlated well with headspace solid phase micro extraction (HS/SPME) GC-MS data, particularly with respect to the formation of rose flavor. This tool enables large-scale screening of yeast strains and their progeny to identify the most flavor a ...[more]
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