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Bioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentation - PC:838

Autor/es de la URV:Albert Mas, Maria Jesus Torija, Jose M. Guillamon, Gemma Beltran
Autor según el artículo:Mas, A.
Guillamon, J.M.
Torija, M.J.
Beltran, G.
Cerezo, A.
Troncoso, A.M.
Garcia-Parrilla, M.C.
Año de publicación de la revista:2014
ISSN:2314-6133
e-ISSN:2314-6141
Resumen: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.
DOI del artículo:10.1155/2014/898045
Enlace a la fuente original:http://www.hindawi.com/journals/bmri/2014/898045/
Versión del articulo depositado:info:eu-repo/semantics/publishedVersion
Acceso a la licencia de uso:https://creativecommons.org/licenses/by/3.0/es/
Departamento:Bioquímica i Biotecnologia
URL Documento de licencia:https://repositori.urv.cat/ca/proteccio-de-dades/
Entidad:Universitat Rovira i Virgili.
Volumen de revista:2014
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