Adaptive laboratory evolution of Lachancea thermotolerans for enhanced production of 2-Phenylethanol and 2-Phenylethyl acetate in wine
2-Phenylethyl alcohol (2-PE) and 2-phenylethyl acetate (2-PEA), responsible for “rose,” “fruity” and “floral” aromas in wine, are derived from L-phenylalanine (L-Phe). L. thermotolerans, a common yeast used in wine fermentation, has a limited ability to utilize L-Phe, restricting 2-PE and 2-PEA prod...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752500330X |
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