Dynamics and quantitative analysis of the synthesis of fermentative aromas by an evolved wine strain of Saccharomyces cerevisiae
We performed a dynamic and quantitative analysis of the synthesis of fermentative aromas by an aromatic wine yeast, ECA5, obtained by adaptive evolution. During fermentation at pilot scale on synthetic and natural musts, ECA5 produced volatile compounds (higher alcohols and their acetates, ethyl est...
Saved in:
Published in | Yeast (Chichester, England) Vol. 32; no. 1; pp. 257 - 269 |
---|---|
Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
England
Wiley Subscription Services, Inc
01.01.2015
Wiley |
Subjects | |
Online Access | Get full text |
Cover
Loading…
Abstract | We performed a dynamic and quantitative analysis of the synthesis of fermentative aromas by an aromatic wine yeast, ECA5, obtained by adaptive evolution. During fermentation at pilot scale on synthetic and natural musts, ECA5 produced volatile compounds (higher alcohols and their acetates, ethyl esters) at higher rates than the ancestral strain, with the exception of propanol. Marked differences in the chronology of synthesis of several compounds were observed between the two strains. Overproduction of phenyl ethanol occurred mainly during the growth phase for ECA5, consistent with its higher flux through the pentose phosphate pathway, which plays a key role in biosynthetic processes. The kinetics of production of isobutanol and isoamyl alcohol were differently affected by different media (synthetic or natural must) and, in particular, according to the nature of the sterols in the media (ergosterol or phytosterols). We also observed differences in the chronology of synthesis of ethyl acetate and isoamyl acetate or ethyl esters, suggesting that the regulation of the synthesis of these compounds in the evolved strain differs from that in the ancestral strain. This study shows that a dynamic analysis of volatile compounds, using high acquisition frequency online gas chromatography, can provide novel insights into the synthesis and regulation of aromas and is thus a potentially powerful tool for strain characterization. Copyright © 2014 John Wiley & Sons, Ltd. |
---|---|
AbstractList | We performed a dynamic and quantitative analysis of the synthesis of fermentative aromas by an aromatic wine yeast, ECA5, obtained by adaptive evolution. During fermentation at pilot scale on synthetic and natural musts, ECA5 produced volatile compounds (higher alcohols and their acetates, ethyl esters) at higher rates than the ancestral strain, with the exception of propanol. Marked differences in the chronology of synthesis of several compounds were observed between the two strains. Overproduction of phenyl ethanol occurred mainly during the growth phase for ECA5, consistent with its higher flux through the pentose phosphate pathway, which plays a key role in biosynthetic processes. The kinetics of production of isobutanol and isoamyl alcohol were differently affected by different media (synthetic or natural must) and, in particular, according to the nature of the sterols in the media (ergosterol or phytosterols). We also observed differences in the chronology of synthesis of ethyl acetate and isoamyl acetate or ethyl esters, suggesting that the regulation of the synthesis of these compounds in the evolved strain differs from that in the ancestral strain. This study shows that a dynamic analysis of volatile compounds, using high acquisition frequency online gas chromatography, can provide novel insights into the synthesis and regulation of aromas and is thus a potentially powerful tool for strain characterization. We performed a dynamic and quantitative analysis of the synthesis of fermentative aromas by an aromatic wine yeast, ECA5, obtained by adaptive evolution. During fermentation at pilot scale on synthetic and natural musts, ECA5 produced volatile compounds (higher alcohols and their acetates, ethyl esters) at higher rates than the ancestral strain, with the exception of propanol. Marked differences in the chronology of synthesis of several compounds were observed between the two strains. Overproduction of phenyl ethanol occurred mainly during the growth phase for ECA5, consistent with its higher flux through the pentose phosphate pathway, which plays a key role in biosynthetic processes. The kinetics of production of isobutanol and isoamyl alcohol were differently affected by different media (synthetic or natural must) and, in particular, according to the nature of the sterols in the media (ergosterol or phytosterols). We also observed differences in the chronology of synthesis of ethyl acetate and isoamyl acetate or ethyl esters, suggesting that the regulation of the synthesis of these compounds in the evolved strain differs from that in the ancestral strain. This study shows that a dynamic analysis of volatile compounds, using high acquisition frequency online gas chromatography, can provide novel insights into the synthesis and regulation of aromas and is thus a potentially powerful tool for strain characterization. Copyright © 2014 John Wiley & Sons, Ltd. We performed a dynamic and quantitative analysis of the synthesis of fermentative aromas by an aromatic wine yeast, ECA5, obtained by adaptive evolution. During fermentation at pilot scale on synthetic and natural musts, ECA5 produced volatile compounds (higher alcohols and their acetates, ethyl esters) at higher rates than the ancestral strain, with the exception of propanol. Marked differences in the chronology of synthesis of several compounds were observed between the two strains. Overproduction of phenyl ethanol occurred mainly during the growth phase for ECA5, consistent with its higher flux through the pentose phosphate pathway, which plays a key role in biosynthetic processes. The kinetics of production of isobutanol and isoamyl alcohol were differently affected by different media (synthetic or natural must) and, in particular, according to the nature of the sterols in the media (ergosterol or phytosterols). We also observed differences in the chronology of synthesis of ethyl acetate and isoamyl acetate or ethyl esters, suggesting that the regulation of the synthesis of these compoundsin the evolved strain differs from that in the ancestral strain. This study shows that a dynamic analysis of volatile compounds, using high acquisition frequency online gas chromatography, can provide novel insights into the synthesis and regulation of aromas and is thus a potentially powerful tool for strain characterization We performed a dynamic and quantitative analysis of the synthesis of fermentative aromas by an aromatic wine yeast, ECA5, obtained by adaptive evolution. During fermentation at pilot scale on synthetic and natural musts, ECA5 produced volatile compounds (higher alcohols and their acetates, ethyl esters) at higher rates than the ancestral strain, with the exception of propanol. Marked differences in the chronology of synthesis of several compounds were observed between the two strains. Overproduction of phenyl ethanol occurred mainly during the growth phase for ECA5, consistent with its higher flux through the pentose phosphate pathway, which plays a key role in biosynthetic processes. The kinetics of production of isobutanol and isoamyl alcohol were differently affected by different media (synthetic or natural must) and, in particular, according to the nature of the sterols in the media (ergosterol or phytosterols). We also observed differences in the chronology of synthesis of ethyl acetate and isoamyl acetate or ethyl esters, suggesting that the regulation of the synthesis of these compounds in the evolved strain differs from that in the ancestral strain. This study shows that a dynamic analysis of volatile compounds, using high acquisition frequency online gas chromatography, can provide novel insights into the synthesis and regulation of aromas and is thus a potentially powerful tool for strain characterization. Copyright copyright 2014 John Wiley & Sons, Ltd. |
Author | Mouret, J. R. Cadiere, A. Rollero, S. Sablayrolles, J. M. Aguera, E. Dequin, S. Ortiz‐Julien, A. |
Author_xml | – sequence: 1 givenname: J. R. surname: Mouret fullname: Mouret, J. R. organization: UMR1083 – sequence: 2 givenname: A. surname: Cadiere fullname: Cadiere, A. organization: UMR1083 – sequence: 3 givenname: E. surname: Aguera fullname: Aguera, E. organization: UE999 – sequence: 4 givenname: S. surname: Rollero fullname: Rollero, S. organization: Lallemand SAS – sequence: 5 givenname: A. surname: Ortiz‐Julien fullname: Ortiz‐Julien, A. organization: Lallemand SAS – sequence: 6 givenname: J. M. surname: Sablayrolles fullname: Sablayrolles, J. M. organization: UMR1083 – sequence: 7 givenname: S. surname: Dequin fullname: Dequin, S. organization: UMR1083 |
BackLink | https://www.ncbi.nlm.nih.gov/pubmed/24989462$$D View this record in MEDLINE/PubMed https://hal.science/hal-01837729$$DView record in HAL |
BookMark | eNqN0k1r3DAQBmBRUppNWugvKIZemoPTkSzr47gkaVJY6KEttCchy2NWwZYTy3bwrT-9MrvJoaeeBl49I8RozshJ6AMS8p7CJQVgnxe0lwUw9YpsKGiZAwh6QjYguc5LKH6dkrMY7wEoLZl6Q04Z10pzwTbkz_USbOddzGyos8fJhtGPdvQzpsC2S_Qx65ts3GMWl5DKMWhw6DA8y6HvbMyqJfVkOPftjHX25EPqGQfrw9rw3Tq3X-HiMGYOB5x99BbfkteNbSO-O9Zz8vPLzY-ru3z37fbr1XaXO14WKq9sqXgpuHAUK1XzRlulqBMSFXDLEbCSjUNHK6GgrjV3UhQapBKJsqIszsnF4d69bc3D4Ds7LKa33txtd2bNgKpCSqZnmuyng30Y-scJ42g6Hx22rQ3YT9FQIaDQZcnEf9CScSoZyEQ__kPv-2lIQ14VV1QqqlVSH45qqjqsX576_GUJ5Afw5FtcXs4pmHUVTFoFs66C-X2zXWvxF7JMp0E |
CitedBy_id | crossref_primary_10_3389_fmicb_2017_02175 |
ContentType | Journal Article |
Copyright | Copyright © 2014 John Wiley & Sons, Ltd. Copyright © 2015 John Wiley & Sons, Ltd. Distributed under a Creative Commons Attribution 4.0 International License |
Copyright_xml | – notice: Copyright © 2014 John Wiley & Sons, Ltd. – notice: Copyright © 2015 John Wiley & Sons, Ltd. – notice: Distributed under a Creative Commons Attribution 4.0 International License |
DBID | CGR CUY CVF ECM EIF NPM 7QR 7TM 8FD FR3 K9. M7N P64 RC3 7X8 1XC |
DOI | 10.1002/yea.3028 |
DatabaseName | Medline MEDLINE MEDLINE (Ovid) MEDLINE MEDLINE PubMed Chemoreception Abstracts Nucleic Acids Abstracts Technology Research Database Engineering Research Database ProQuest Health & Medical Complete (Alumni) Algology Mycology and Protozoology Abstracts (Microbiology C) Biotechnology and BioEngineering Abstracts Genetics Abstracts MEDLINE - Academic Hyper Article en Ligne (HAL) |
DatabaseTitle | MEDLINE Medline Complete MEDLINE with Full Text PubMed MEDLINE (Ovid) Genetics Abstracts Technology Research Database Algology Mycology and Protozoology Abstracts (Microbiology C) Nucleic Acids Abstracts ProQuest Health & Medical Complete (Alumni) Chemoreception Abstracts Engineering Research Database Biotechnology and BioEngineering Abstracts MEDLINE - Academic |
DatabaseTitleList | MEDLINE - Academic MEDLINE Genetics Abstracts Algology Mycology and Protozoology Abstracts (Microbiology C) |
Database_xml | – sequence: 1 dbid: NPM name: PubMed url: https://proxy.k.utb.cz/login?url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed sourceTypes: Index Database – sequence: 2 dbid: EIF name: MEDLINE url: https://proxy.k.utb.cz/login?url=https://www.webofscience.com/wos/medline/basic-search sourceTypes: Index Database |
DeliveryMethod | fulltext_linktorsrc |
Discipline | Biology Botany |
EISSN | 1097-0061 |
EndPage | 269 |
ExternalDocumentID | oai_HAL_hal_01837729v1 3569359011 24989462 YEA3028 |
Genre | article Research Support, Non-U.S. Gov't Journal Article |
GrantInformation_xml | – fundername: INRA Sys‐Aromes programme and by BIOFLAVOUR Cost Action funderid: FA0907 |
GroupedDBID | --- -DZ .3N .GA .GJ .Y3 05W 0R~ 10A 123 1L6 1OB 1OC 1ZS 24P 29R 2WC 31~ 33P 3SF 3WU 4.4 4ZD 50Y 50Z 51W 51X 52M 52N 52O 52P 52S 52T 52U 52W 52X 53G 5VS 66C 702 7PT 8-0 8-1 8-3 8-4 8-5 8UM 930 A03 AAESR AAEVG AAHBH AAHHS AAJEY AANLZ AAONW AASGY AAXRX AAZKR ABCQN ABCUV ABEML ABIJN ABJNI ABLJU ABPVW ACAHQ ACBWZ ACCFJ ACCZN ACFBH ACGFO ACGFS ACIWK ACPOU ACPRK ACSCC ACXBN ACXQS ADBBV ADEOM ADIZJ ADKYN ADMGS ADOZA ADXAS ADZMN AEEZP AEGXH AEIGN AEIMD AENEX AEQDE AEUQT AEUYR AFBPY AFFPM AFGKR AFPWT AFZJQ AHBTC AHMBA AIAGR AITYG AIURR AIWBW AJBDE AJXKR ALAGY ALMA_UNASSIGNED_HOLDINGS ALUQN AMBMR AMYDB AOIJS ASPBG ATUGU AUFTA AVWKF AZBYB AZFZN AZVAB BAFTC BDRZF BFHJK BHBCM BLYAC BMNLL BMXJE BNHUX BROTX BRXPI BY8 CS3 D-E D-F DCZOG DPXWK DR1 DR2 DRFUL DRSTM E3Z EBD EBS EJD EMOBN F00 F01 F04 F5P FEDTE G-S G.N GNP GODZA H.T H.X HBH HF~ HGLYW HHY HHZ HVGLF HYE HZ~ IX1 J0M JPC KQ8 KQQ LATKE LAW LC2 LC3 LEEKS LH4 LH6 LITHE LOXES LP6 LP7 LUTES LW6 LYRES MEWTI MK4 MRFUL MRSTM MSFUL MSSTM MXFUL MXSTM M~E N04 N05 N9A NDZJH NF~ NNB O66 O9- OIG OK1 P2P P2W P2X P4D PALCI PGMZT PQQKQ Q.N Q11 QB0 QRW R.K RBB RIWAO RJQFR ROL RPM RWI RX1 RYL SAMSI SUPJJ SV3 TR2 UB1 V2E V8K W8V W99 WBKPD WH7 WIB WIH WIK WIN WJL WNSPC WOHZO WQJ WRC WXSBR WYISQ XG1 XJT XV2 ZZTAW ~IA ~KM ~WT CGR CUY CVF ECM EIF NPM 7QR 7TM 8FD FR3 K9. M7N P64 RC3 7X8 1XC |
ID | FETCH-LOGICAL-c4538-ba5845646c1eb8d4f9a881c67e804a4e0eb7fcec1b680dd94c763907864f92353 |
IEDL.DBID | DR2 |
ISSN | 0749-503X |
IngestDate | Fri Sep 06 13:11:26 EDT 2024 Fri Aug 16 21:10:38 EDT 2024 Fri Aug 16 01:32:07 EDT 2024 Fri Sep 13 08:55:14 EDT 2024 Sat Sep 28 08:07:00 EDT 2024 Sat Aug 24 00:55:54 EDT 2024 |
IsPeerReviewed | true |
IsScholarly | true |
Issue | 1 |
Keywords | wine yeast gas-liquid balance esters adaptive evolution higher alcohols online monitoring volatile fatty acid oenologie acide gras volatil arôme vin alcoholic fermentation wine gas–liquid balance fermentation alcoolique |
Language | English |
License | Copyright © 2014 John Wiley & Sons, Ltd. Distributed under a Creative Commons Attribution 4.0 International License: http://creativecommons.org/licenses/by/4.0 |
LinkModel | DirectLink |
MergedId | FETCHMERGED-LOGICAL-c4538-ba5845646c1eb8d4f9a881c67e804a4e0eb7fcec1b680dd94c763907864f92353 |
Notes | Present address: EHESP Rennes, Sorbonne Paris Cité, Rennes, France AND Inserm, UMR IRSET Institut de recherche sur la santé l'environnement et le travail, Rennes, France. ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ORCID | 0000-0001-8070-2077 0000-0003-2106-5746 0000-0002-9114-2324 0000-0002-2062-7180 |
PMID | 24989462 |
PQID | 1648178198 |
PQPubID | 1006444 |
PageCount | 13 |
ParticipantIDs | hal_primary_oai_HAL_hal_01837729v1 proquest_miscellaneous_1660395526 proquest_miscellaneous_1652417207 proquest_journals_1648178198 pubmed_primary_24989462 wiley_primary_10_1002_yea_3028_YEA3028 |
PublicationCentury | 2000 |
PublicationDate | January 2015 |
PublicationDateYYYYMMDD | 2015-01-01 |
PublicationDate_xml | – month: 01 year: 2015 text: January 2015 |
PublicationDecade | 2010 |
PublicationPlace | England |
PublicationPlace_xml | – name: England – name: Bognor Regis |
PublicationTitle | Yeast (Chichester, England) |
PublicationTitleAlternate | Yeast |
PublicationYear | 2015 |
Publisher | Wiley Subscription Services, Inc Wiley |
Publisher_xml | – name: Wiley Subscription Services, Inc – name: Wiley |
References | 2012; 93 2014b; 62 2014; 80 2010; 58 2013; 12 1995 2011; 13 2011; 46 2012; 49 2010; 3 2011; 6 2003; 51 2013; 6 2003; 85 2012; 32 2005; 11 1990; 70 2009; 117 2014a; 7 |
References_xml | – volume: 13 start-page: 263 year: 2011 end-page: 271 article-title: Evolutionary engineered wine yeast strains with increased flux through the pentose phosphate pathway publication-title: Metab Eng – volume: 6 start-page: 818 year: 2013 end-page: 827 article-title: A dynamic analysis of higher alcohol and ester release during winemaking fermentations publication-title: Food Bioprocess Technol – volume: 51 start-page: 8036 year: 2003 end-page: 8044 article-title: Characterisation of odor‐active compounds in Californian Chardonnay wines using GC–olfactometry and GC–mass spectrometry publication-title: J Agr Food Chem – volume: 80 start-page: 2623 year: 2014 end-page: 2632 article-title: Reduction of ethanol yield and improvement of glycerol formation by adaptive evolution of the wine yeast under hyperosmotic conditions publication-title: Appl Environ Microbiol – volume: 6 start-page: e25147 year: 2011 article-title: Phenotypic landscape of during wine fermentation: evidence for origin‐dependent metabolic traits publication-title: Plos One – volume: 49 start-page: 238 year: 2012 end-page: 244 article-title: Gas–liquid transfer of aroma compounds during winemaking fermentations publication-title: LWT‐ Food Sci Technol – volume: 32 start-page: 332 year: 2012 end-page: 337 article-title: Pilot‐scale evaluation the enological traits of a novel, aromatic wine yeast strain publication-title: Food Microbiol – volume: 62 start-page: 1 year: 2014b end-page: 10 article-title: Kinetic analysis and gas–liquid balances of the production of fermentative aromas during winemaking fermentations: effect of assimilable nitrogen and temperature publication-title: Food Res Int – volume: 12 start-page: 64 year: 2013 article-title: Adaptive laboratory evolution – principles and applications for biotechnology publication-title: Microb Cell Fact – volume: 117 start-page: 189 year: 2009 end-page: 195 article-title: Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains publication-title: Food Chem – volume: 70 start-page: 246 year: 1990 end-page: 252 article-title: Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in oenological conditions publication-title: J Ferment Bioeng – year: 1995 – volume: 85 start-page: 127 year: 2003 end-page: 136 article-title: Effects of fermentation temperature and species on the cell fatty acid composition and presence of volatile compounds in wine publication-title: Int J Food Microbiol – volume: 7 start-page: 1235 year: 2014a end-page: 1245 article-title: Online‐based kinetic analysis of higher alcohol and ester synthesis during winemaking fermentations publication-title: Food Bioprocess Technol – volume: 11 start-page: 139 year: 2005 end-page: 173 article-title: Yeast and bacterial modulation of wine aroma and flavour publication-title: Aust J Grape Wine R – volume: 46 start-page: 1125 year: 2011 end-page: 1131 article-title: Modelling of the gas–liquid partitioning of aroma compounds during wine alcoholic fermentation and prediction of aroma losses publication-title: Process Biochem – volume: 93 start-page: 1175 year: 2012 end-page: 1184 article-title: Adaptive evolution of to generate strains with enhanced glycerol production publication-title: Appl Microbiol Biotechnol – volume: 3 start-page: 165 year: 2010 end-page: 177 article-title: Production and biological function of volatile esters in publication-title: Microb Biotechnol – volume: 58 start-page: 12417 year: 2010 end-page: 12425 article-title: Volatile composition and sensory properties of Shiraz wines as affected by nitrogen supplementation and yeast species: rationalizing nitrogen modulation of wine aroma publication-title: J Agr Food Chem |
SSID | ssj0011528 |
Score | 2.2144518 |
Snippet | We performed a dynamic and quantitative analysis of the synthesis of fermentative aromas by an aromatic wine yeast, ECA5, obtained by adaptive evolution.... |
SourceID | hal proquest pubmed wiley |
SourceType | Open Access Repository Aggregation Database Index Database Publisher |
StartPage | 257 |
SubjectTerms | adaptive evolution Alcohols - analysis Alcohols - metabolism esters Esters - analysis Esters - metabolism Fermentation Flavoring Agents - analysis Flavoring Agents - metabolism gas–liquid balance higher alcohols Life Sciences online monitoring Saccharomyces cerevisiae Saccharomyces cerevisiae - growth & development Saccharomyces cerevisiae - metabolism Vegetal Biology Vitaceae Wine - analysis Wine - microbiology wine yeast |
Title | Dynamics and quantitative analysis of the synthesis of fermentative aromas by an evolved wine strain of Saccharomyces cerevisiae |
URI | https://onlinelibrary.wiley.com/doi/abs/10.1002%2Fyea.3028 https://www.ncbi.nlm.nih.gov/pubmed/24989462 https://www.proquest.com/docview/1648178198/abstract/ https://search.proquest.com/docview/1652417207 https://search.proquest.com/docview/1660395526 https://hal.science/hal-01837729 |
Volume | 32 |
hasFullText | 1 |
inHoldings | 1 |
isFullTextHit | |
isPrint | |
link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1Nb9QwELVQBRIXPspXoFQGIW7ZOo7tOMcttFohxAGotIhDZDuOWlUk0OwWhRM_vTN2NqhUqhCnSM5Y8mo8z8_ZmTeEvOK8MAVTEGl1Y1KhrEptzprUoRZ5HkqrQpbvB7U4Eu-WcjlmVWItTNSHmD64YWQEvMYAN7bf-yMaOngzy-F0BPhFHT3kQx8n5SjgOaGtKhyQZSpZvtzozjK-t5kIp8kxJj9eZZaXiWo4aQ7vkq-bNcYEk9PZemVn7tdf8o3_9yPukTsjAaXzuGPukxu-3Sa3YkvKYZvc3O-ALg4PyO-3sVd9T01b0x9r04ZyNABHGIhCJrRrKPBH2g8tPMaBBqA-1jOh5RmmH1E7wBzqAQnPfU1_wqppH3pT4IRPxmHpV_dtAMiiLuQd9yfGPyRHhwef3yzSsV1D6gTCpjVAZqQSymXe6lo0pdE6c6rwmgkjPPO2aJx3mVWa1XUpHGAb3M21AlOey_wR2Wq71j8h1JkcJgupbeOFzTSgBLcZkCPOhONCJuQluK76HgU5KpTIXszfVzjGAKPwxnCeJWRn49lqDMy-gtuhzgqgQTohL6bXEFL4P4lpfbdGGwm8puCsuM5GsbyUkquEPI67ZloO3Gh1KRRPyOvg--lFlIjmFXi9Qq9XXw7m-Hz6r4bPyG0gbDJ-AtohW6uztX8OpGhld8P2vwBLvweX |
link.rule.ids | 230,315,786,790,891,1382,27957,27958,46329,46753 |
linkProvider | Wiley-Blackwell |
linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV3di9QwEB_OU9EXP86v1VOjiG_dS9MkTfFp1TtWXe9B72APhJKkKXeIXb3untQn_3QnybaigohPhXQCKZOZ_Cad-Q3AE8ZynVOJllbVOuHSyMRktE6s5yLPQmlVyPLdl9ND_nou5hvwrK-FifwQw4Wbt4zgr72B-wvpnZ-soZ3T4wyPx3NwHq1dhHjq3cAdhUgnNFbFI7JIBM3mPfMsZTv9TDxPjn3645_Y8leoGs6avavwoV9lTDH5OF4tzdh--43A8T8_4xpcWWNQMomb5jpsuGYLLsaulN0WXHi-QMTY3YDvL2O7-pbopiJfVroJFWnoH3EgcpmQRU0QQpK2a_CxHqjR28eSJi956jOQiOlwDnHoDM9cRb7iskkb2lP4Ce-19dVfi08dei1iQ-pxe6LdTTjc2z14MU3WHRsSy73nNBrxjJBc2tQZVfG60EqlVuZOUa65o87ktXU2NVLRqiq4RfeG4bmSKMoykd2CzWbRuDtArM5wMhfK1I6bVKGjYCZFfMQot4yLETxG3ZWfIydH6Vmyp5NZ6ccouikfNJylI9juVVuubbMtMUBUaY5ISI3g0fAarcr_KtGNW6y8jEBokzOa_01G0qwQgskR3I7bZlgOBrWq4JKN4GlQ_vAiskSzErVeeq2XR7sT_7z7r4IP4dL04O2snL3af3MPLiN-E_FGaBs2l6crdx8x0tI8CLbwA8vNC7k |
linkToPdf | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1Lb9QwEB5BeYgLj_IKFDAIccvWcWzHOS5sVwtUFQIqLeIQ2Y6jVoikNLtF4cRPZxxngwAJIU6RnLHk1Xg-f87OfAPwlLFMZ1RipJWVjrk0MjYprWLrtcjTvrSqz_I9kItD_moplkNWpa-FCfoQ4wc3Hxk9XvsAPymr3Z-ioZ3TkxRPx_NwgcuU-R09eztKRyHR6fuq4gmZx4Kmy43wLGW7m5l4nBz57Mc_qeWvTLU_aubX4ONmkSHD5NNkvTIT--03_cb_-xXX4erAQMk0bJkbcM7V23Ap9KTstuHi8wb5YncTvs9Cs_qW6LokX9a67uvREB1xICiZkKYiSCBJ29X4GAYqxPpQ0OQtT33-ETEdziEOofDMleQrrpq0fXMKP-Gdtr72q_ncIWYR2ycet8fa3YLD-d77F4t46NcQW-5x02hkM0JyaRNnVMmrXCuVWJk5RbnmjjqTVdbZxEhFyzLnFsENL-dKoilLRXobtuqmdneBWJ3iZC6UqRw3iUKYYCZBdsQot4yLCJ6g64qToMhReI3sxXS_8GMUQcpfGc6SCHY2ni2GyGwLvB6qJEMepCJ4PL7GmPJ_lOjaNWtvI5DYZIxmf7ORNM2FYDKCO2HXjMvBK63KuWQRPOt9P74IGtGsQK8X3uvFh72pf977V8NHcPnNbF7svzx4fR-uIHkT4XPQDmytTtfuARKklXnYR8IPpEoKaA |
openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Dynamics+and+quantitative+analysis+of+the+synthesis+of+fermentative+aromas+by+an+evolved+wine+strain+of+Saccharomyces+cerevisiae&rft.jtitle=Yeast+%28Chichester%2C+England%29&rft.au=Mouret%2C+Jean-Roch&rft.au=Cadi%C3%A8re%2C+Axelle&rft.au=Aguera%2C+Evelyne&rft.au=Rollero%2C+St%C3%A9phanie&rft.date=2015-01-01&rft.pub=Wiley&rft.issn=0749-503X&rft.eissn=1097-0061&rft.volume=32&rft.issue=1&rft.spage=257&rft.epage=269&rft_id=info:doi/10.1002%2Fyea.3028&rft.externalDBID=HAS_PDF_LINK&rft.externalDocID=oai_HAL_hal_01837729v1 |
thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0749-503X&client=summon |
thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0749-503X&client=summon |
thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0749-503X&client=summon |