ReviewFEMS microbiology reviews2017
Physiology, ecology and industrial applications of aroma formation in yeast.
Review in FEMS microbiology reviews, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 135 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
135 citing papers in PubMed.
- Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages.Comprehensive reviews in food science and food safety · 2026Review
- Synergistic improvement of flavor development in fermented chili paste through microbial co-fermentation and enzymatic hydrolysis.Food chemistry: X · 2026Article
- The Effect of Adding Exogenous Bletilla Striata Polysaccharide on Kiwifruit Wine Quality.Foods (Basel, Switzerland) · 2026Article
- Managing Anti-Nutritional Factors in Plant-Based Feeds: Implications for Herbivore Nutrition and Production.Metabolites · 2026Review
- Integrated microbial-metabolomic analysis reveals how fermentation contributes to the unique flavor of African Arabica coffee.Food chemistry. Molecular sciences · 2026Article
- Valorization and Functional Enhancement of Mature Assam Tea Leaves Through Indigenous Filamentous Fungi-Based Fermentation for Functional Drink Development.Foods (Basel, Switzerland) · 2026Article
- From detail to diversity: Capturing the chemical signature of non-Food chemistry: X · 2026Article
- Ultraviolet Technologies for Yeast Control and Functional Modulation in the Food Industry: Mechanisms, Resistance and Applications.Foods (Basel, Switzerland) · 2026Review
- Production of Special Fruit Beer With Addition of Cupuassu (Theobroma grandiflorum) Pulp and Prolyl Endopeptidase to Improve Volatile Compounds and Physicochemical Parameters.Journal of food science · 2026Article
- Integrative multi-omics reveals genetic and transcriptomic determinants of aroma formation during alcoholic fermentation inFrontiers in microbiology · 2026Article
- Flavorful Microbial Fermentation: Metabolic, Flavoromic, and Sensory Analysis Insights Into Probiotic-Enhanced Catharina Sour Beer WithInternational journal of microbiology · 2026Article
- A non-GMOFrontiers in microbiology · 2026Article
- Screening of flavor-enhancing yeast and its role in fig fermentation.Frontiers in bioengineering and biotechnology · 2026Article
- Turning Mushy Lipids into Fruity Notes: Unlocking Lactone Biosynthesis Potential in Fat Industry Lipid Waste.Foods (Basel, Switzerland) · 2025Article
- Prospecting Bioactive Potential and Phenolic Compounds in Brazilian Yeast Strains.Current microbiology · 2025Article
- SCOBY-based, innovative, and sustainable production of gallic acid from sucrose towards multipurpose applications.Scientific reports · 2025Article
- Diversity and Functional Potential of Yeasts Inhabiting Honey Bee Drones.Microorganisms · 2025Article
- Metabolic Characterization of Two Flor Yeasts During Second Fermentation in the Bottle for Sparkling Wine Production.International journal of molecular sciences · 2025Article
- Effects of Wheat Composition on the Physicochemical and Volatile Components ofFoods (Basel, Switzerland) · 2025Article
- From spontaneous to controlled: Simulating key aroma chemical characteristics of spontaneous fermentation with synthetic microbial community in Italian Riesling wine.Food chemistry: X · 2025Article
75 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Yeast cells are often employed in industrial fermentation processes for their ability to efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide. Additionally, fermenting yeast cells produce a wide range of other compounds, including various higher alcohols, carbonyl compounds, phenolic compounds, fatty acid derivatives and sulfur compounds. Interestingly, many of these secondary metabolites are volatile and have pungent aromas that are often vital for product quality. In this review, we summarize the different biochemical pathways underlying aroma production in yeast as well as the relevance of these compounds for industrial applications and the factors that influence their production during fermentation. Additionally, we discuss the different physiological and ecological roles of aroma-active metabolites, including recent findings that point at their role as signaling molecules and attractants for insect vectors.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.