Über die Bedingungen der Fuselölbildung und über ihren Zusammenhang mit dem Eiweißaufbau der Hefe

Ehrlich, Felix

doi:10.1002/cber.190704001156

Cited by 274 publications

(143 citation statements)

References 5 publications

Supporting

Mentioning

142

Contrasting

Unclassified

Order By: Relevance

“…AA are important for the formation of higher alcohols such as propanol, isobutanol, and isoamyl alcohol via the Ehrlich pathway [38]. The AA are transaminated to α-keto acids and decarboxylated to form the respective aldehyde, which are further reduced to higher alcohols [10].…”

Section: Amino Acid Metabolismmentioning

confidence: 99%

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

et al. 2018

View full text Add to dashboard Cite

Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a growing market and often a lower tax burden and enables brewers to extend their product portfolio and promote responsible drinking. Non-Saccharomyces yeasts are known for their flavor-enhancing properties in food fermentations, and their prevailing inability to ferment maltose and maltotriose sets a natural fermentation limit and can introduce a promising approach in the production of AFB (≤0.5% v/v). Five strains isolated from kombucha, Hanseniaspora valbyensis, Hanseniaspora vineae, Torulaspora delbrueckii, Zygosaccharomyces bailii and Zygosaccharomyces kombuchaensis were compared to a commercially applied AFB strain Saccharomycodes ludwigii and a Saccharomyces cerevisiae brewer's yeast. The strains were characterized for their sugar utilization, phenolic off-flavors, hop sensitivity and flocculation. Trial fermentations were analyzed for extract reduction, ethanol formation, pH drop and final beers were analyzed for amino acids utilization and fermentation by-products. The performance of non-Saccharomyces strains and the commercial AFB strain were comparable during fermentation and production of fermentation by-products. An experienced sensory panel could not discriminate between the non-Saccharomyces AFB and the one produced with the commercial AFB strain, therefore indicating their suitability in AFB brewing.

show abstract

Section: Amino Acid Metabolismmentioning

confidence: 99%

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

et al. 2018

View full text Add to dashboard Cite

show abstract

“…These aldehydes can be reduced to their corresponding branched alcohol (2-methyl-butanol, 3-methyl-butanol and 2-methyl-propanol) by action of the ADH enzyme, which uses NAD(P) + as a cofactor (30,140,143,145,147). The transformation of amino acids into alcohols is known as the Ehrlich pathway, in which the key enzymes are transaminases, decarboxylases and dehydrogenases (148). Branched aldehydes can also be oxidized to their corresponding branched fatt y acid (2-methyl-butanoic, 3-methyl-butanoic and 3-methyl-propanoic) by the action of aldehyde dehydrogenase (AldDH) (30,140,143,147), which uses NAD(P)H as a cofactor.…”

Section: Mcintoshmentioning

confidence: 99%

Biochemistry of apple aroma: A review

Espino-Díaz¹,

Sepúlveda²,

González‐Aguilar

et al. 2016

Food Technol. Biotechnol.

151

134

View full text Add to dashboard Cite

SummaryFlavour is a key quality att ribute of apples defi ned by volatile aroma compounds. Biosynthesis of aroma compounds involves metabolic pathways in which the main precursors are fatt y and amino acids, and the main products are aldehydes, alcohols and esters. Some enzymes are crucial in the production of volatile compounds, such as lipoxygenase, alcohol dehydrogenase, and alcohol acyltransferase. Composition and concentration of volatiles in apples may be altered by pre-and postharvest factors that cause a decline in apple fl avour. Addition of biosynthetic precursors of volatile compounds may be a strategy to promote aroma production in apples. The present manuscript compiles information regarding the biosynthesis of volatile aroma compounds, including metabolic pathways, enzymes and substrates involved, factors that may aff ect their production and also includes a wide number of studies focused on the addition of biosynthetic precursors in their production.

show abstract

“…1. The Ehrlich pathway [3,4]. A schematic representation of the conversion of branched-chain amino acids to fusel alcohols; leucine via K-keto isocaproate and 3-methylbutyraldehyde to isoamyl alcohol; isoleucine via K-keto-L-methylvalerate and 2-methylbutyraldehyde to active amyl alcohol; valine via K-ketoisovalerate and isobutyraldehyde to isobutyl alcohol (valine: R = C 3 H 7 , leucine and isoleucine : R = C 4 H 7 ).…”

Section: Substrate Consumption and Formation Of Extracellularmentioning

confidence: 99%

“…In Saccharomyces cerevisiae fusel alcohols can be produced from the corresponding branched-chain amino acids via the Ehrlich pathway, involving an aminotransferase reaction (yielding the corresponding K-keto acids), a decarboxylation reaction (resulting in aldehyde formation), followed by reduction of aldehydes to fusel alcohols ( Fig. 1) [3,4]. Alternatively, the K-keto acids, synthesized as key intermediates in the respective amino acid biosynthetic pathways, may be directly converted into fusel alcohols.…”

Section: Introductionmentioning

confidence: 99%

Growth of the salt-tolerant yeast in microtiter plates: effects of NaCl, pH and temperature on growth and fusel alcohol production from branched-chain amino acids

Jansen

Veurink

Euverink

et al. 2003

FEMS Yeast Research

View full text Add to dashboard Cite

Über die Bedingungen der Fuselölbildung und über ihren Zusammenhang mit dem Eiweißaufbau der Hefe

Cited by 274 publications

References 5 publications

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

Biochemistry of apple aroma: A review

Growth of the salt-tolerant yeast in microtiter plates: effects of NaCl, pH and temperature on growth and fusel alcohol production from branched-chain amino acids

Contact Info

Product

Resources

About