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A biometric study of higher alcohol production in Saccharomyces cerevisiae

Year: 1990

Type: article

Abstract: A hundred strains of Saccharomyces cerevisiae were examined for the ability to produce higher alcohols. In the strains tested the production of higher alcohols was found to be an individual strain characteristic and, as such, was statistically significant. The characteristics of the strains used (flocculation ability, foaming ability, killer character, and non-H2S production) were found to be uncorrelated to isobutanol and isoamyl alcohol production, whereas the production of high levels of n-propanol was found to be related to inability to produce H2S. This, in turn, suggests a link to methionine biosynthesis.

Source: Canadian Journal of Microbiology

DOI: 10.1139/m90-012

Authors: Paolo Giudici, Patrizia Romano, Carlo Zambonelli

Institution: University of Bologna

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

Funder: Natural Sciences and Engineering Research Council of Canada

OpenAlex ID: W2035814003

FWCI: 4.949

Cites: 9

Cited by: 88

Related to: 10