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 for this work

11 Citations (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.

Original language	English
Article number	3707
Journal	Scientific Reports
Volume	4
ISSN	2045-2322
DOIs	https://doi.org/10.1038/srep03707
Publication status	Published - 15 Jan 2014
Externally published	Yes

Access to Document

10.1038/srep03707

Cite this

@article{68a30bc4d2c5484ab53217440fadf162,

title = "An indirect assay for volatile compound production in yeast strains",

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.",

author = "Davide Ravasio and Andrea Walther and Kajetan Trost and Urska Vrhovsek and J{\"u}rgen Wendland",

year = "2014",

month = jan,

day = "15",

doi = "10.1038/srep03707",

language = "English",

volume = "4",

journal = "Scientific Reports",

issn = "2045-2322",

publisher = "Nature Publishing Group",

}

TY - JOUR

T1 - An indirect assay for volatile compound production in yeast strains

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.

UR - https://www.scopus.com/pages/publications/84892726372

U2 - 10.1038/srep03707

DO - 10.1038/srep03707

M3 - Journal article

C2 - 24424137

AN - SCOPUS:84892726372

SN - 2045-2322

VL - 4

JO - Scientific Reports

JF - Scientific Reports

M1 - 3707

ER -

An indirect assay for volatile compound production in yeast strains

Abstract

Access to Document

Other files and links

Fingerprint

Cite this