Autor segons l'article: Mas, A. Guillamon, J.M. Torija, M.J. Beltran, G. Cerezo, A. Troncoso, A.M. Garcia-Parrilla, M.C.
Departament: Bioquímica i Biotecnologia
e-ISSN: 2314-6141
Autor/s de la URV: Albert Mas, Maria Jesus Torija, Jose M. Guillamon, Gemma Beltran
Resum: Metabolites resulting from nitrogen metabolism in yeast are currently found in some fermented beverages such as wine and beer. Their study has recently attracted the attention of researchers. Some metabolites derived from aromatic amino acids are bioactive compounds that can behave as hormones or even mimic their role in humans and may also act as regulators in yeast. Although the metabolic pathways for their formation are well known, the physiological significance is still far from being understood. The understanding of this relevance will be a key element in managing the production of these compounds under controlled conditions, to offer fermented food with specific enrichment in these compounds or even to use the yeast as nutritional complements.
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 2314-6133
Volum de revista: 2014
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: http://www.hindawi.com/journals/bmri/2014/898045/
DOI de l'article: 10.1155/2014/898045
Entitat: Universitat Rovira i Virgili.
Any de publicació de la revista: 2014
Repositori URV