Reducing acetate ester production in yeast

The present invention relates to the field of fermentation, more particularly to ethanol production. Even more particularly the present invention relates to reduced aroma production during fermentation processes. The present invention provides mutant alleles and chimeric genes useful to develop yeast strains to limit acetate ester levels during fermentation. In addition, the invention also relates to the use of such yeast strains as well as of compounds for the production of fermented foods and liquids with reduced acetate ester levels.

Octrooi-publicatienummer: WO2018138313

Jaar aanvraag: 2018

Jaar toekenning: 2019

Jaar van publicatie: 2018

Status: Aangevraagd

Technologiedomeinen: Biotechnologie, Levensmiddelenchemie

Gevalideerd voor IOF-sleutel: Ja

Toegewezen aan: Associatie KULeuven