Biosynthesis of flavor compounds by microorganisms. 3. Production of monoterpenes by the yeast Kluyveromyces lactis
Abstract
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTBiosynthesis of flavor compounds by microorganisms. 3. Production of monoterpenes by the yeast Kluyveromyces lactisFriedrich Drawert and Heinfried BartonCite this: J. Agric. Food Chem. 1978, 26, 3, 765–766Publication Date (Print):May 1, 1978Publication History Published online1 May 2002Published inissue 1 May 1978https://pubs.acs.org/doi/10.1021/jf60217a029https://doi.org/10.1021/jf60217a029research-articleACS PublicationsRequest reuse permissionsArticle Views352Altmetric-Citations50LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose Get e-Alerts
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Yeast species K. lactis, T. delbrueckii, and A. monospora produce terpenoids.
“Yeast species that produce terpenoids include Kluyveromyces lactis, Torulaspora delbrueckii (formerly Saccharomyces fermentati) and Ambrosiozyma monospora (Drawert and Barton 1978, Fagan et al. 1981, Klingenberg and Sprecher 1985).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Drawert and Barton 1978
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Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
- Authors
- Drawert, F., & Barton, H.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1978-05
- Volume
- 26
- Issue
- 3
- Pages
- 765-766
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2003577646
- Cited by
- 59
- References
- 0
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 1 · 2021: 2 · 2020: 5 · 2019: 2 · 2018: 1 · 2017: 2 · 2016: 2 · 2015: 1 · 2014: 1 · 2013: 3 · 2012: 1
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Plant biochemistry and biosynthesis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- monoterpenes, Kluyveromyces lactis, yeast, flavor compounds, microbial production, terpene production, aroma compounds
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