An indirect assay for volatile compound production in yeast strains

Davide Ravasio; Andrea Walther; Kajetan Trost; Urska Vrhovsek; Jürgen Wendland

doi:10.1038/srep03707

An indirect assay for volatile compound production in yeast strains

Davide Ravasio, Andrea Walther, Kajetan Trost, Urska Vrhovsek, Jürgen Wendland^*

^*Corresponding author af dette arbejde

11 Citationer (Scopus)

Abstract

Traditional flavor analysis relies on gas chromatography coupled to mass spectrometry (GC-MS) methods. Here we describe an indirect method coupling volatile compound formation to an ARO9-promoter-LacZ reporter gene. The resulting β-galactosidase activity correlated well with headspace solid phase micro extraction (HS/SPME) GC-MS data, particularly with respect to the formation of rose flavor. This tool enables large-scale screening of yeast strains and their progeny to identify the most flavor active strains.

Originalsprog	Engelsk
Artikelnummer	3707
Tidsskrift	Scientific Reports
Vol/bind	4
ISSN	2045-2322
DOI	https://doi.org/10.1038/srep03707
Status	Udgivet - 15 jan. 2014
Udgivet eksternt	Ja

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AU - Ravasio, Davide

AU - Walther, Andrea

AU - Trost, Kajetan

AU - Vrhovsek, Urska

AU - Wendland, Jürgen

PY - 2014/1/15

Y1 - 2014/1/15

N2 - Traditional flavor analysis relies on gas chromatography coupled to mass spectrometry (GC-MS) methods. Here we describe an indirect method coupling volatile compound formation to an ARO9-promoter-LacZ reporter gene. The resulting β-galactosidase activity correlated well with headspace solid phase micro extraction (HS/SPME) GC-MS data, particularly with respect to the formation of rose flavor. This tool enables large-scale screening of yeast strains and their progeny to identify the most flavor active strains.

AB - Traditional flavor analysis relies on gas chromatography coupled to mass spectrometry (GC-MS) methods. Here we describe an indirect method coupling volatile compound formation to an ARO9-promoter-LacZ reporter gene. The resulting β-galactosidase activity correlated well with headspace solid phase micro extraction (HS/SPME) GC-MS data, particularly with respect to the formation of rose flavor. This tool enables large-scale screening of yeast strains and their progeny to identify the most flavor active strains.

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An indirect assay for volatile compound production in yeast strains

Abstract

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