ArticleFrontiers in microbiology2018
Contribution of Eat1 and Other Alcohol Acyltransferases to Ester Production in
Article in Frontiers in microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed, 47 citations in OpenAlex.
- Effects of Different Yeast Strains on Fermentation Characteristics, Volatile Flavor Compounds, and Sensory Quality of XinjiangMicroorganisms · 2026Article
- Intermittent oxygenation during peak fermentation: Effect on fermentation kinetics, volatile composition, and sensory properties.Current research in food science · 2026Article
- The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations.Applied and environmental microbiology · 2025Article
- Genome-based exploration of volatile flavor diversity from food yeast species.FEMS yeast research · 2025Review
- Pre-harvest microbial Interventions: Impact on disease prevention, fermentation dynamics, and wine aroma in grape cultivation.Current research in food science · 2025Article
- Examination of internal metabolome and VOCs profile of brewery yeast and their mutants producing beer with improved aroma.Scientific reports · 2024Article
- Investigation on screening, identification, and fermentation characteristics of Yunnan olive in the fermented liquid utilizing five strains of Saccharomyces cerevisiae.Archives of microbiology · 2024Article
- Bridging the gap: linking Torulaspora delbrueckii genotypes to fermentation phenotypes and wine aroma.FEMS yeast research · 2024Article
- The potential of native and engineered Clostridia for biomass biorefining.Frontiers in bioengineering and biotechnology · 2024Review
- Unravelling the hidden power of esterases for biomanufacturing of short-chain esters.Scientific reports · 2023Article
- Genomic analysis ofMicrobial genomics · 2023Article
- Insights into the transcriptional regulation of poorly characterized alcohol acetyltransferase-encoding genes (HgAATs) shed light into the production of acetate esters in the wine yeast Hanseniaspora guilliermondii.FEMS yeast research · 2023Article
- Microbial production of butyl butyrate: from single strain to cognate consortium.Bioresources and bioprocessing · 2021Review
- Metabolic, Organoleptic and Transcriptomic Impact ofInternational journal of molecular sciences · 2021Article
- Developing Clostridia as Cell Factories for Short- and Medium-Chain Ester Production.Frontiers in bioengineering and biotechnology · 2021Review
- From Eat to trEat: engineering the mitochondrial Eat1 enzyme for enhanced ethyl acetate production inBiotechnology for biofuels · 2020Article
- Review
- Comparative transcriptional analysis of flavour-biosynthetic genes of a nativeJournal of biological research (Thessalonike, Greece) · 2019Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
12 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Esters are essential for the flavor and aroma of fermented products, and are mainly produced by alcohol acyl transferases (AATs). A recently discovered AAT family named Eat (Ethanol acetyltransferase) contributes to ethyl acetate synthesis in yeast. However, its effect on the synthesis of other esters is unknown. In this study, the role of the Eat family in ester synthesis was compared to that of other
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Registered trials
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.