An indirect assay for volatile compound production in yeast strains.

ABSTRACT: Traditional flavor analysis relies on gas chromatography coupled to mass spectrometry (GC-MS) methods. Here we describe an indirect method coupling volatile compound formation to an ARO9-promoter-LacZ reporter gene. The resulting β-galactosidase activity correlated well with headspace solid phase micro extraction (HS/SPME) GC-MS data, particularly with respect to the formation of rose flavor. This tool enables large-scale screening of yeast strains and their progeny to identify the most flavor active strains.

SUBMITTER: Ravasio D 

PROVIDER: S-EPMC3892184 | biostudies-literature | 2014 Jan

REPOSITORIES: biostudies-literature