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Differences in Formation Mechanisms of Phenolic Off-Flavor Compounds among Yeast Species
Journal of the American Society of Brewing Chemists ( IF 2 ) Pub Date : 2023-04-24 , DOI: 10.1080/03610470.2023.2193921 Tomoo Ogata 1 , Miyu Saito 1
Journal of the American Society of Brewing Chemists ( IF 2 ) Pub Date : 2023-04-24 , DOI: 10.1080/03610470.2023.2193921 Tomoo Ogata 1 , Miyu Saito 1
Affiliation
Phenolic off-flavor compounds such as 4-vinylguaiacol (4-VG) affect the quality of fermented foods. In Saccharomyces cerevisiae, 4-VG production requires prenylated FMN (flavin mononucleotide) prod...
中文翻译：
酵母菌中酚类异味物质形成机制的差异
4-乙烯基愈创木酚 (4-VG) 等酚类异味化合物会影响发酵食品的质量。在酿酒酵母中，4-VG 的生产需要异戊二烯化的 FMN（黄素单核苷酸）产品...
更新日期：2023-04-24
中文翻译：
酵母菌中酚类异味物质形成机制的差异
4-乙烯基愈创木酚 (4-VG) 等酚类异味化合物会影响发酵食品的质量。在酿酒酵母中，4-VG 的生产需要异戊二烯化的 FMN（黄素单核苷酸）产品...
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