Polygenic analysis of tolerance to carbon dioxide inhibition of isoamyl acetate “banana” flavor production in yeast reveals mds3 as major causative gene

HIGHLIGHTS

• who: Ben Souffriau and colleagues from the Laboratory have published the article: Polygenic Analysis of Tolerance to Carbon Dioxide Inhibition of Isoamyl Acetate u201cBananau201d Flavor Production in Yeast Reveals MDS3 as Major Causative Gene, in the Journal: (JOURNAL) of 19/Dec/2022
• what: The authors focused on the production of isoamyl acetate a highly desirable flavor compound conferring fruity banana flavor in beer and other alcoholic beverages from its precursor isoamyl alcohol (IAAc/Alc ratio). This work shows the strong potential of polygenic analysis and targeted genetic modification for creation of cisgenic industrial brewer`s . . .
  

   

  

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