Publication:
Adaptive Laboratory Evolution of Yeasts for Aroma Compound Production

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Date
2022-08-01T00:00:00Z
Authors
TEKARSLAN ŞAHİN, ŞEYMA HANDE
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Abstract
Aroma compounds are important in the food and beverage industry, as they contribute to the quality of fermented products. Yeasts produce several aroma compounds during fermentation. In recent decades, production of many aroma compounds by yeasts obtained through adaptive laboratory evolution has become prevalent, due to consumer demand for yeast strains in the industry. This review presents general aspects of yeast, aroma production and adaptive laboratory evolution and focuses on the recent advances of yeast strains obtained by adaptive laboratory evolution to enhance the production of aroma compounds.
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Adaptive laboratory evolution, yeast, aroma, Saccharomyces cerevisiae, evolutionary engineering, fermentation, ALE
Citation
TEKARSLAN ŞAHİN Ş. H. , -Adaptive Laboratory Evolution of Yeasts for Aroma Compound Production-, FERMENTATION-BASEL, cilt.8, sa.8, 2022
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