PT  - JOURNAL ARTICLE
AU  - Marissa B. Hirst
AU  - Chandra L. Richter
TI  - Review of Aroma Formation through Metabolic Pathways of <em>Saccharomyces Cerevisiae</em> in Beverage Fermentations
AID  - 10.5344/ajev.2016.15098
DP  - 2016 Jul 11
TA  - American Journal of Enology and Viticulture
PG  - ajev.2016.15098
4099  - http://www.ajevonline.org/content/early/2016/07/07/ajev.2016.15098.short
4100  - http://www.ajevonline.org/content/early/2016/07/07/ajev.2016.15098.full
AB  - Fermentation has historically played an important role in the production of several commodities, such as bread and alcoholic beverages. Today fermentation can be used to produce specific flavor compounds in multiple industries. Flavor compounds are secondary metabolites produced during fermentation in addition to primary metabolites such as ethanol. Secondary metabolism is influenced by fermentable carbon, nitrogen makeup and the fermentation environment. A better understanding of how these variables effect the physiology of yeast strains to produce flavor compound can improve a number of industrial commodities. Systems biology is an attractive method for studying the complex dynamics of secondary metabolism. While applying a systems biology approach to winemaking or brewing is not a new concept, making direct linkages between -omics data and the production of flavor compounds is a novel approach to improving flavor production in fermentation. Thus far, the bulk of the work in which systems biology methods have been applied to fermentation relies heavily on laboratory strains of S. cerevisiae that lack metabolism-relevant genes present in industrial yeast strains. Therefore, investigation of industrial strains using systems biology will provide a deeper understanding of secondary metabolism in the industrial setting. Ultimately, integrating multiple -omics approaches will lay the foundation for predictive models of S. cerevisiae fermentation and optimal flavor production.