Effect of aeration and unsaturated fatty acids on expression of the Saccharomyces cerevisiae alcohol acetyltransferase gene

Article Abstract:

The regulation of ATF1 gene expression in Saccharomyces cerevisiae was analyzed during the reduction of microbial acetate ester synthesis by aeration and addition of unsaturated fatty acids during fermentation. The expression of the alcohol acetyltransferase (AATase) gene in Saccharomyces cerevisiae was regulated by aeration during fermentation. However, AATase activity and ATF1 gene expression was not affected by aeration or unsaturated fatty acids when the ATF1 promoter was replaced with the constitutive reduced guanine adenine dinucleotide phosphate promoter.

Microbiological synthesis, Microbial enzymes, Yeast, Yeast (Food product), Transferases, Unsaturated fatty acids

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Lysine-2,3-aminomutase and beta-lysine acetyltransferase genes of methanogenic archaea are salt induced and are essential for the biosynthesis of N(sup)epsilon -acetyl-beta-lysine and growth at high salinity

Article Abstract:

Results demonstrae that genes encoding Lysine-2,3-aminomutase and beta-lysine acetyltransferase, involved in the catalysis of N(sup)epsilon -acetyl-beta-lysine formation, occur in five methanogenic archaea. Data indicate the two genes are in an operon whose expression is salt dependent and required for the biosynthesis of N(sup)epsilon -acetyl-beta-lysine.

Germany, Science & research, Portugal, Research, Identification and classification, Methanobacteriaceae, Methanogens, Genes, Halophilic bacteria, Halophiles

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Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates

Article Abstract:

Research shows that the distinctive flavor of wine, brandy, and grape-derived alcoholic beverages is dependent on yeast carrying an overly expressed alcohol acetyltransferase gene.

United States, South Africa, Statistical Data Included, Influence, Enzymes, Alcoholic beverages, Flavor, Odors

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