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Influence of Carbon and Nitrogen source on production of volatile fragrance and flavour metabolites by the yeastKluyveromyces marxianus

Overview of attention for article published in Yeast, October 2014
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  • Good Attention Score compared to outputs of the same age (75th percentile)
  • High Attention Score compared to outputs of the same age and source (92nd percentile)

Mentioned by

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3 tweeters
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1 patent

Citations

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41 Dimensions

Readers on

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62 Mendeley
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Title
Influence of Carbon and Nitrogen source on production of volatile fragrance and flavour metabolites by the yeastKluyveromyces marxianus
Published in
Yeast, October 2014
DOI 10.1002/yea.3047
Pubmed ID
Authors

Loughlin Gethins, Onur Guneser, Asl𝚤 Demirkol, Mary C. Rea, Catherine Stanton, R. Paul Ross, Yonca Karagul Yuceer, John P. Morrissey

Abstract

The yeast Kluyveromyces marxianus produces a range of volatile molecules with applications as fragrances or flavours. The purpose of this study was to establish how nutritional conditions influence the production of these metabolites. Four strains were grown on synthetic media using a variety of carbon and nitrogen sources and volatile metabolites analysed using Gas Chromatography Mass Spectrometry (GC-MS). The nitrogen source had pronounced effects on metabolite production: levels of the fusel alcohols 2-phenylethanol and isoamyl alcohol were highest when yeast extract was the nitrogen source, and ammonium had a strong repressing effect on production of 2-phenylethyl acetate. In contrast, the nitrogen source did not affect production of isoamyl acetate or ethyl acetate, indicating that more than one alcohol acetyl transferase activity is present in K. marxianus. Production of all acetate esters was low when cells were growing on lactose (as opposed to glucose or fructose) with a lower intracellular pool of acetyl CoA one explanation for this observation. Bioinformatic and phylogenetic analysis of the known yeast alcohol acetyl transferases ATF1 and ATF2, suggests that the ancestral protein Atf2p may not be involved in synthesis of volatile acetate esters in K. marxianus and raises interesting questions as to what other genes encode this activity in non-Saccharomyces yeasts. Identification of all the genes involved in ester synthesis will be important for development of the K. marxianus platform for flavour and fragrance production. This article is protected by copyright. All rights reserved.

Twitter Demographics

The data shown below were collected from the profiles of 3 tweeters who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 62 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Canada 1 2%
Unknown 61 98%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 15 24%
Student > Master 12 19%
Student > Bachelor 9 15%
Student > Doctoral Student 5 8%
Researcher 5 8%
Other 9 15%
Unknown 7 11%
Readers by discipline Count As %
Agricultural and Biological Sciences 20 32%
Biochemistry, Genetics and Molecular Biology 15 24%
Engineering 4 6%
Chemistry 4 6%
Environmental Science 2 3%
Other 5 8%
Unknown 12 19%

Attention Score in Context

This research output has an Altmetric Attention Score of 5. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 03 January 2019.
All research outputs
#4,478,056
of 16,797,794 outputs
Outputs from Yeast
#343
of 1,092 outputs
Outputs of similar age
#51,988
of 215,773 outputs
Outputs of similar age from Yeast
#3
of 26 outputs
Altmetric has tracked 16,797,794 research outputs across all sources so far. This one has received more attention than most of these and is in the 73rd percentile.
So far Altmetric has tracked 1,092 research outputs from this source. They receive a mean Attention Score of 4.9. This one has gotten more attention than average, scoring higher than 68% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 215,773 tracked outputs that were published within six weeks on either side of this one in any source. This one has done well, scoring higher than 75% of its contemporaries.
We're also able to compare this research output to 26 others from the same source and published within six weeks on either side of this one. This one has done particularly well, scoring higher than 92% of its contemporaries.