Influence of glucose and oxygen on the production of ethyl acetate and isoamyl acetate by a Saccharomyces cerevisiae strain during alcoholic fermentation

CRISPR–Cas9-enabled genetic disruptions for understanding ethanol and ethyl acetate biosynthesis in Kluyveromyces marxianus

“…Sc Atf1 and -2 are known to be suppressed by oxygen; therefore, the S. cerevisiae lysates provided a cell lysate background that lacks the capacity to produce ethyl acetate [32]. Western blot analysis of C-terminal MYC-tag modified enzymes confirmed the overexpression of Km Adh1, -2, -5, -6 and -7 (Fig.…”

Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae

“…The concentration of flavour active compounds, such as acetate and ethyl esters, branched chain acids and medium chain fatty acids and higher alcohols, is affected by the concentration of substrates, which is influenced by yeast growth and environmental conditions; and the activity of enzymes involved in their synthesis and utilisation/degradation (Plata, Mauricio, Millan, & Ortega, 2005;Saerens et al, 2006Saerens et al, , 2008Verstrepen et al, 2003). Both, lipids, in the form of unsaturated fatty acids (UFAs), and oxygen have been shown to decrease the concentration of acetate and ethyl esters during alcoholic fermentation (Fujii, Kobayashi, Yoshimoto, Furukawa, & Tamai, 1997;Malcorps et al, 1991;Norstedt, Brengtsson, Bennet, Lindström, & Äyräpää, 1975;Plata et al, 2005).…”

“…Both, lipids, in the form of unsaturated fatty acids (UFAs), and oxygen have been shown to decrease the concentration of acetate and ethyl esters during alcoholic fermentation (Fujii, Kobayashi, Yoshimoto, Furukawa, & Tamai, 1997;Malcorps et al, 1991;Norstedt, Brengtsson, Bennet, Lindström, & Äyräpää, 1975;Plata et al, 2005). Expression of ATF1, the main gene responsible for the formation of acetate esters (Verstrepen et al, 2003), is repressed by unsaturated fatty acids and oxygen (Fujii et al, 1997;Fujiwara, Kobayashi, Yoshimoto, Harashima, & Tamai, 1999;Malcorps et al, 1991).…”

Effect of mixed culture fermentations on yeast populations and aroma profile

“…The acetate esters also increased in the fermentations with Hu in both the synthetic and natural must. The greater production of acetic acid in the synthetic must fermentations may account for this high production of acetate esters, as it is well known that yeast activates acetyl-transferases as a mechanism for reducing acetic acid toxicity (Plata, Mauricio, Millán, & Ortega, 2005).…”