Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer

Production of aromatic monoterpene molecules in hop flowers is affected by genetic, environmental, and processing factors. Here, the authors engineer brewer’s yeast for the production of linalool and geraniol, and show pilot-scale beer produced by engineered strains reconstitutes some qualities of h...

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Autores principales:	Charles M. Denby, Rachel A. Li, Van T. Vu, Zak Costello, Weiyin Lin, Leanne Jade G. Chan, Joseph Williams, Bryan Donaldson, Charles W. Bamforth, Christopher J. Petzold, Henrik V. Scheller, Hector Garcia Martin, Jay D. Keasling
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2018
Materias:	Science Q
Acceso en línea:	https://doaj.org/article/dc211afb41564846a4e2eccbdbf109cd
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spelling	oai:doaj.org-article:dc211afb41564846a4e2eccbdbf109cd2021-12-02T17:32:15ZIndustrial brewing yeast engineered for the production of primary flavor determinants in hopped beer10.1038/s41467-018-03293-x2041-1723https://doaj.org/article/dc211afb41564846a4e2eccbdbf109cd2018-03-01T00:00:00Zhttps://doi.org/10.1038/s41467-018-03293-xhttps://doaj.org/toc/2041-1723Production of aromatic monoterpene molecules in hop flowers is affected by genetic, environmental, and processing factors. Here, the authors engineer brewer’s yeast for the production of linalool and geraniol, and show pilot-scale beer produced by engineered strains reconstitutes some qualities of hop flavor.Charles M. DenbyRachel A. LiVan T. VuZak CostelloWeiyin LinLeanne Jade G. ChanJoseph WilliamsBryan DonaldsonCharles W. BamforthChristopher J. PetzoldHenrik V. SchellerHector Garcia MartinJay D. KeaslingNature PortfolioarticleScienceQENNature Communications, Vol 9, Iss 1, Pp 1-10 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	Science Q
spellingShingle	Science Q Charles M. Denby Rachel A. Li Van T. Vu Zak Costello Weiyin Lin Leanne Jade G. Chan Joseph Williams Bryan Donaldson Charles W. Bamforth Christopher J. Petzold Henrik V. Scheller Hector Garcia Martin Jay D. Keasling Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer
description	Production of aromatic monoterpene molecules in hop flowers is affected by genetic, environmental, and processing factors. Here, the authors engineer brewer’s yeast for the production of linalool and geraniol, and show pilot-scale beer produced by engineered strains reconstitutes some qualities of hop flavor.
format	article
author	Charles M. Denby Rachel A. Li Van T. Vu Zak Costello Weiyin Lin Leanne Jade G. Chan Joseph Williams Bryan Donaldson Charles W. Bamforth Christopher J. Petzold Henrik V. Scheller Hector Garcia Martin Jay D. Keasling
author_facet	Charles M. Denby Rachel A. Li Van T. Vu Zak Costello Weiyin Lin Leanne Jade G. Chan Joseph Williams Bryan Donaldson Charles W. Bamforth Christopher J. Petzold Henrik V. Scheller Hector Garcia Martin Jay D. Keasling
author_sort	Charles M. Denby
title	Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer
title_short	Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer
title_full	Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer
title_fullStr	Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer
title_full_unstemmed	Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer
title_sort	industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer
publisher	Nature Portfolio
publishDate	2018
url	https://doaj.org/article/dc211afb41564846a4e2eccbdbf109cd
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Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer

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