Breeding High-Yield Ethyl Caproate-Producing Saccharomyces cerevisiae in Sake: Flux Regulation from Glycolytic Fermentation to the FAS Pathway and Alcohol Acyltransferase Overexpression.
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DOI: 10.1021/acs.jafc.4c11395
Abstract: Ethyl caproate is the characteristic aroma compound with an apple-like scent in Ginjoka sake. However, the medium-chain acyl-CoA flux of the fatty acid synthesis (FAS) pathway originating from glycolytic fermentation and the precursor-induced alcohol acyltransferase… read more here.
Keywords: ethyl caproate; saccharomyces cerevisiae; fas pathway; fermentation ... See more keywords