Author, as appears in the article.: Mas, A. Guillamon, J.M. Torija, M.J. Beltran, G. Cerezo, A. Troncoso, A.M. Garcia-Parrilla, M.C.
Papper version: info:eu-repo/semantics/publishedVersion
Department: Bioquímica i Biotecnologia
e-ISSN: 2314-6141
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
URV's Author/s: Albert Mas, Maria Jesus Torija, Jose M. Guillamon, Gemma Beltran
Abstract: 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.
Entity: Universitat Rovira i Virgili.
Journal publication year: 2014
licence for use: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 2314-6133
Journal volume: 2014
Repositori URV