Ontology highlight
ABSTRACT:
SUBMITTER: Aslankoohi E
PROVIDER: S-EPMC5077118 | biostudies-literature | 2016
REPOSITORIES: biostudies-literature
Aslankoohi Elham E Herrera-Malaver Beatriz B Herrera-Malaver Beatriz B Rezaei Mohammad Naser MN Steensels Jan J Courtin Christophe M CM Verstrepen Kevin J KJ
PloS one 20161024 10
Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S. cerevisiae in industrial fermentations limits the diversity in the aroma profiles of the end products. Hence, there is a growing interest in non-conventional yeast strains that can help generate the diversity and complexity desired in today's diversified and consumer-driven markets. Here, ...[more]