2024
DOI: 10.1002/biot.202300740
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Unveiling the mechanism of efficient β‐phenylethyl alcohol conversion in wild‐type Saccharomyces cerevisiae WY319 through multi‐omics analysis

Chenghan Yang,
Yilin Ren,
Lihao Ge
et al.

Abstract: Abstractβ‐Phenylethanol (2‐PE), as an important flavor component in wine, is widely used in the fields of flavor chemistry and food health. 2‐PE can be sustainably produced through Saccharomyces cerevisiae. Although significant progress has been made in obtaining high‐yield strains, as well as improving the synthesis pathways of 2‐PE, there still lies a gap between these two fields to unpin. In this study, the macroscopic metabolic characteristics of high‐yield and low‐yield 2‐PE strains were systematically co… Show more

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