Yeast diversity and native vigor for flavor phenotypes

Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organi...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Carrau, Francisco [verfasserIn] Gaggero, Carina Aguilar, Pablo S

Format:	Artikel
Sprache:	Englisch

Erschienen:	2015

Rechteinformationen:	Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved.

Schlagwörter:	Saccharomyces cerevisiae - metabolism Biological Factors - metabolism Saccharomyces cerevisiae - genetics Organisms, Genetically Modified - genetics Food Microbiology - methods Saccharomyces cerevisiae - isolation & purification Organisms, Genetically Modified - metabolism Flavoring Agents - metabolism Genomes food biotechnology Beverages Evolution & development Fermentation Food Biological diversity Metabolites yeast biodiversity Yeast Glycerol Biodiesel fuels flavor phenotype Genetic engineering wine fermentation Wineries & vineyards Metabolism Dehydrogenases Ethanol

Übergeordnetes Werk:	Enthalten in: Trends in biotechnology - Cambridge : Elsevier, 1983, 33(2015), 3, Seite 148
Übergeordnetes Werk:	volume:33 ; year:2015 ; number:3 ; pages:148

Links:	Volltext Link aufrufen Link aufrufen

DOI / URN:	10.1016/j.tibtech.2014.12.009

Katalog-ID:	OLC195675444X

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650		4	\|a Saccharomyces cerevisiae - metabolism
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650		4	\|a Food Microbiology - methods
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650		4	\|a Organisms, Genetically Modified - metabolism
650		4	\|a Flavoring Agents - metabolism
650		4	\|a Genomes
650		4	\|a food biotechnology
650		4	\|a Beverages
650		4	\|a Evolution & development
650		4	\|a Fermentation
650		4	\|a Food
650		4	\|a Biological diversity
650		4	\|a Metabolites
650		4	\|a yeast biodiversity
650		4	\|a Yeast
650		4	\|a Glycerol
650		4	\|a Biodiesel fuels
650		4	\|a flavor phenotype
650		4	\|a Genetic engineering
650		4	\|a wine fermentation
650		4	\|a Wineries & vineyards
650		4	\|a Metabolism
650		4	\|a Dehydrogenases
650		4	\|a Ethanol
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allfields	10.1016/j.tibtech.2014.12.009 doi PQ20160617 (DE-627)OLC195675444X (DE-599)GBVOLC195675444X (PRQ)c2742-a5f8e59dc99a671cf87585f141e8c6fc6f4e47f4f096c0cacc7ffce276cc21e50 (KEY)0131566820150000033000300148yeastdiversityandnativevigorforflavorphenotypes DE-627 ger DE-627 rakwb eng 570 DNB 58.30 bkl Carrau, Francisco verfasserin aut Yeast diversity and native vigor for flavor phenotypes 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organisms. However, we believe the true pitfall of using genetically modified yeasts is their limited capacity to either refine or improve the sensory properties of fermented foods under real production conditions. Alternatively, yeast diversity screening to improve the aroma and flavors could offer groundbreaking opportunities in food biotechnology. We propose a 'Yeast Flavor Diversity Screening' strategy which integrates knowledge from sensory analysis and natural whole-genome evolution with information about flavor metabolic networks and their regulation. Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Saccharomyces cerevisiae - metabolism Biological Factors - metabolism Saccharomyces cerevisiae - genetics Organisms, Genetically Modified - genetics Food Microbiology - methods Saccharomyces cerevisiae - isolation & purification Organisms, Genetically Modified - metabolism Flavoring Agents - metabolism Genomes food biotechnology Beverages Evolution & development Fermentation Food Biological diversity Metabolites yeast biodiversity Yeast Glycerol Biodiesel fuels flavor phenotype Genetic engineering wine fermentation Wineries & vineyards Metabolism Dehydrogenases Ethanol Gaggero, Carina oth Aguilar, Pablo S oth Enthalten in Trends in biotechnology Cambridge : Elsevier, 1983 33(2015), 3, Seite 148 (DE-627)129140708 (DE-600)47474-5 (DE-576)014453339 0167-7799 nnns volume:33 year:2015 number:3 pages:148 http://dx.doi.org/10.1016/j.tibtech.2014.12.009 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25630239 http://search.proquest.com/docview/1658057474 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_70 GBV_ILN_252 GBV_ILN_2004 GBV_ILN_2016 GBV_ILN_2219 GBV_ILN_4029 58.30 AVZ AR 33 2015 3 148
spelling	10.1016/j.tibtech.2014.12.009 doi PQ20160617 (DE-627)OLC195675444X (DE-599)GBVOLC195675444X (PRQ)c2742-a5f8e59dc99a671cf87585f141e8c6fc6f4e47f4f096c0cacc7ffce276cc21e50 (KEY)0131566820150000033000300148yeastdiversityandnativevigorforflavorphenotypes DE-627 ger DE-627 rakwb eng 570 DNB 58.30 bkl Carrau, Francisco verfasserin aut Yeast diversity and native vigor for flavor phenotypes 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organisms. However, we believe the true pitfall of using genetically modified yeasts is their limited capacity to either refine or improve the sensory properties of fermented foods under real production conditions. Alternatively, yeast diversity screening to improve the aroma and flavors could offer groundbreaking opportunities in food biotechnology. We propose a 'Yeast Flavor Diversity Screening' strategy which integrates knowledge from sensory analysis and natural whole-genome evolution with information about flavor metabolic networks and their regulation. Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Saccharomyces cerevisiae - metabolism Biological Factors - metabolism Saccharomyces cerevisiae - genetics Organisms, Genetically Modified - genetics Food Microbiology - methods Saccharomyces cerevisiae - isolation & purification Organisms, Genetically Modified - metabolism Flavoring Agents - metabolism Genomes food biotechnology Beverages Evolution & development Fermentation Food Biological diversity Metabolites yeast biodiversity Yeast Glycerol Biodiesel fuels flavor phenotype Genetic engineering wine fermentation Wineries & vineyards Metabolism Dehydrogenases Ethanol Gaggero, Carina oth Aguilar, Pablo S oth Enthalten in Trends in biotechnology Cambridge : Elsevier, 1983 33(2015), 3, Seite 148 (DE-627)129140708 (DE-600)47474-5 (DE-576)014453339 0167-7799 nnns volume:33 year:2015 number:3 pages:148 http://dx.doi.org/10.1016/j.tibtech.2014.12.009 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25630239 http://search.proquest.com/docview/1658057474 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_70 GBV_ILN_252 GBV_ILN_2004 GBV_ILN_2016 GBV_ILN_2219 GBV_ILN_4029 58.30 AVZ AR 33 2015 3 148
allfields_unstemmed	10.1016/j.tibtech.2014.12.009 doi PQ20160617 (DE-627)OLC195675444X (DE-599)GBVOLC195675444X (PRQ)c2742-a5f8e59dc99a671cf87585f141e8c6fc6f4e47f4f096c0cacc7ffce276cc21e50 (KEY)0131566820150000033000300148yeastdiversityandnativevigorforflavorphenotypes DE-627 ger DE-627 rakwb eng 570 DNB 58.30 bkl Carrau, Francisco verfasserin aut Yeast diversity and native vigor for flavor phenotypes 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organisms. However, we believe the true pitfall of using genetically modified yeasts is their limited capacity to either refine or improve the sensory properties of fermented foods under real production conditions. Alternatively, yeast diversity screening to improve the aroma and flavors could offer groundbreaking opportunities in food biotechnology. We propose a 'Yeast Flavor Diversity Screening' strategy which integrates knowledge from sensory analysis and natural whole-genome evolution with information about flavor metabolic networks and their regulation. Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Saccharomyces cerevisiae - metabolism Biological Factors - metabolism Saccharomyces cerevisiae - genetics Organisms, Genetically Modified - genetics Food Microbiology - methods Saccharomyces cerevisiae - isolation & purification Organisms, Genetically Modified - metabolism Flavoring Agents - metabolism Genomes food biotechnology Beverages Evolution & development Fermentation Food Biological diversity Metabolites yeast biodiversity Yeast Glycerol Biodiesel fuels flavor phenotype Genetic engineering wine fermentation Wineries & vineyards Metabolism Dehydrogenases Ethanol Gaggero, Carina oth Aguilar, Pablo S oth Enthalten in Trends in biotechnology Cambridge : Elsevier, 1983 33(2015), 3, Seite 148 (DE-627)129140708 (DE-600)47474-5 (DE-576)014453339 0167-7799 nnns volume:33 year:2015 number:3 pages:148 http://dx.doi.org/10.1016/j.tibtech.2014.12.009 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25630239 http://search.proquest.com/docview/1658057474 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_70 GBV_ILN_252 GBV_ILN_2004 GBV_ILN_2016 GBV_ILN_2219 GBV_ILN_4029 58.30 AVZ AR 33 2015 3 148
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allfieldsSound	10.1016/j.tibtech.2014.12.009 doi PQ20160617 (DE-627)OLC195675444X (DE-599)GBVOLC195675444X (PRQ)c2742-a5f8e59dc99a671cf87585f141e8c6fc6f4e47f4f096c0cacc7ffce276cc21e50 (KEY)0131566820150000033000300148yeastdiversityandnativevigorforflavorphenotypes DE-627 ger DE-627 rakwb eng 570 DNB 58.30 bkl Carrau, Francisco verfasserin aut Yeast diversity and native vigor for flavor phenotypes 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organisms. However, we believe the true pitfall of using genetically modified yeasts is their limited capacity to either refine or improve the sensory properties of fermented foods under real production conditions. Alternatively, yeast diversity screening to improve the aroma and flavors could offer groundbreaking opportunities in food biotechnology. We propose a 'Yeast Flavor Diversity Screening' strategy which integrates knowledge from sensory analysis and natural whole-genome evolution with information about flavor metabolic networks and their regulation. Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Saccharomyces cerevisiae - metabolism Biological Factors - metabolism Saccharomyces cerevisiae - genetics Organisms, Genetically Modified - genetics Food Microbiology - methods Saccharomyces cerevisiae - isolation & purification Organisms, Genetically Modified - metabolism Flavoring Agents - metabolism Genomes food biotechnology Beverages Evolution & development Fermentation Food Biological diversity Metabolites yeast biodiversity Yeast Glycerol Biodiesel fuels flavor phenotype Genetic engineering wine fermentation Wineries & vineyards Metabolism Dehydrogenases Ethanol Gaggero, Carina oth Aguilar, Pablo S oth Enthalten in Trends in biotechnology Cambridge : Elsevier, 1983 33(2015), 3, Seite 148 (DE-627)129140708 (DE-600)47474-5 (DE-576)014453339 0167-7799 nnns volume:33 year:2015 number:3 pages:148 http://dx.doi.org/10.1016/j.tibtech.2014.12.009 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25630239 http://search.proquest.com/docview/1658057474 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_70 GBV_ILN_252 GBV_ILN_2004 GBV_ILN_2016 GBV_ILN_2219 GBV_ILN_4029 58.30 AVZ AR 33 2015 3 148
language	English
source	Enthalten in Trends in biotechnology 33(2015), 3, Seite 148 volume:33 year:2015 number:3 pages:148
sourceStr	Enthalten in Trends in biotechnology 33(2015), 3, Seite 148 volume:33 year:2015 number:3 pages:148
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topic_facet	Saccharomyces cerevisiae - metabolism Biological Factors - metabolism Saccharomyces cerevisiae - genetics Organisms, Genetically Modified - genetics Food Microbiology - methods Saccharomyces cerevisiae - isolation & purification Organisms, Genetically Modified - metabolism Flavoring Agents - metabolism Genomes food biotechnology Beverages Evolution & development Fermentation Food Biological diversity Metabolites yeast biodiversity Yeast Glycerol Biodiesel fuels flavor phenotype Genetic engineering wine fermentation Wineries & vineyards Metabolism Dehydrogenases Ethanol
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author	Carrau, Francisco
spellingShingle	Carrau, Francisco ddc 570 bkl 58.30 misc Saccharomyces cerevisiae - metabolism misc Biological Factors - metabolism misc Saccharomyces cerevisiae - genetics misc Organisms, Genetically Modified - genetics misc Food Microbiology - methods misc Saccharomyces cerevisiae - isolation & purification misc Organisms, Genetically Modified - metabolism misc Flavoring Agents - metabolism misc Genomes misc food biotechnology misc Beverages misc Evolution & development misc Fermentation misc Food misc Biological diversity misc Metabolites misc yeast biodiversity misc Yeast misc Glycerol misc Biodiesel fuels misc flavor phenotype misc Genetic engineering misc wine fermentation misc Wineries & vineyards misc Metabolism misc Dehydrogenases misc Ethanol Yeast diversity and native vigor for flavor phenotypes
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topic_title	570 DNB 58.30 bkl Yeast diversity and native vigor for flavor phenotypes Saccharomyces cerevisiae - metabolism Biological Factors - metabolism Saccharomyces cerevisiae - genetics Organisms, Genetically Modified - genetics Food Microbiology - methods Saccharomyces cerevisiae - isolation & purification Organisms, Genetically Modified - metabolism Flavoring Agents - metabolism Genomes food biotechnology Beverages Evolution & development Fermentation Food Biological diversity Metabolites yeast biodiversity Yeast Glycerol Biodiesel fuels flavor phenotype Genetic engineering wine fermentation Wineries & vineyards Metabolism Dehydrogenases Ethanol
topic	ddc 570 bkl 58.30 misc Saccharomyces cerevisiae - metabolism misc Biological Factors - metabolism misc Saccharomyces cerevisiae - genetics misc Organisms, Genetically Modified - genetics misc Food Microbiology - methods misc Saccharomyces cerevisiae - isolation & purification misc Organisms, Genetically Modified - metabolism misc Flavoring Agents - metabolism misc Genomes misc food biotechnology misc Beverages misc Evolution & development misc Fermentation misc Food misc Biological diversity misc Metabolites misc yeast biodiversity misc Yeast misc Glycerol misc Biodiesel fuels misc flavor phenotype misc Genetic engineering misc wine fermentation misc Wineries & vineyards misc Metabolism misc Dehydrogenases misc Ethanol
topic_unstemmed	ddc 570 bkl 58.30 misc Saccharomyces cerevisiae - metabolism misc Biological Factors - metabolism misc Saccharomyces cerevisiae - genetics misc Organisms, Genetically Modified - genetics misc Food Microbiology - methods misc Saccharomyces cerevisiae - isolation & purification misc Organisms, Genetically Modified - metabolism misc Flavoring Agents - metabolism misc Genomes misc food biotechnology misc Beverages misc Evolution & development misc Fermentation misc Food misc Biological diversity misc Metabolites misc yeast biodiversity misc Yeast misc Glycerol misc Biodiesel fuels misc flavor phenotype misc Genetic engineering misc wine fermentation misc Wineries & vineyards misc Metabolism misc Dehydrogenases misc Ethanol
topic_browse	ddc 570 bkl 58.30 misc Saccharomyces cerevisiae - metabolism misc Biological Factors - metabolism misc Saccharomyces cerevisiae - genetics misc Organisms, Genetically Modified - genetics misc Food Microbiology - methods misc Saccharomyces cerevisiae - isolation & purification misc Organisms, Genetically Modified - metabolism misc Flavoring Agents - metabolism misc Genomes misc food biotechnology misc Beverages misc Evolution & development misc Fermentation misc Food misc Biological diversity misc Metabolites misc yeast biodiversity misc Yeast misc Glycerol misc Biodiesel fuels misc flavor phenotype misc Genetic engineering misc wine fermentation misc Wineries & vineyards misc Metabolism misc Dehydrogenases misc Ethanol
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title	Yeast diversity and native vigor for flavor phenotypes
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title_full	Yeast diversity and native vigor for flavor phenotypes
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title_sort	yeast diversity and native vigor for flavor phenotypes
title_auth	Yeast diversity and native vigor for flavor phenotypes
abstract	Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organisms. However, we believe the true pitfall of using genetically modified yeasts is their limited capacity to either refine or improve the sensory properties of fermented foods under real production conditions. Alternatively, yeast diversity screening to improve the aroma and flavors could offer groundbreaking opportunities in food biotechnology. We propose a 'Yeast Flavor Diversity Screening' strategy which integrates knowledge from sensory analysis and natural whole-genome evolution with information about flavor metabolic networks and their regulation.
abstractGer	Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organisms. However, we believe the true pitfall of using genetically modified yeasts is their limited capacity to either refine or improve the sensory properties of fermented foods under real production conditions. Alternatively, yeast diversity screening to improve the aroma and flavors could offer groundbreaking opportunities in food biotechnology. We propose a 'Yeast Flavor Diversity Screening' strategy which integrates knowledge from sensory analysis and natural whole-genome evolution with information about flavor metabolic networks and their regulation.
abstract_unstemmed	Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organisms. However, we believe the true pitfall of using genetically modified yeasts is their limited capacity to either refine or improve the sensory properties of fermented foods under real production conditions. Alternatively, yeast diversity screening to improve the aroma and flavors could offer groundbreaking opportunities in food biotechnology. We propose a 'Yeast Flavor Diversity Screening' strategy which integrates knowledge from sensory analysis and natural whole-genome evolution with information about flavor metabolic networks and their regulation.
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_70 GBV_ILN_252 GBV_ILN_2004 GBV_ILN_2016 GBV_ILN_2219 GBV_ILN_4029
container_issue	3
title_short	Yeast diversity and native vigor for flavor phenotypes
url	http://dx.doi.org/10.1016/j.tibtech.2014.12.009 http://www.ncbi.nlm.nih.gov/pubmed/25630239 http://search.proquest.com/docview/1658057474
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author2	Gaggero, Carina Aguilar, Pablo S
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up_date	2024-07-03T21:49:27.063Z
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