Epigenetic Changes in Saccharomyces cerevisiae Alters the Aromatic Profile in Alcoholic Fermentation
Y. Kong, K. J. Olejar, S. L. W. On, C. Winefield, P. A. Wescombe, C. S. Brennan, R. N. Hider, V. Chelikani
This study shows that benzoic acid and other dietary compounds alter epigenetic marks in Saccharomyces cerevisiae, changing its aromatic profile during fermentation.
bioRxiv · Aug 9, 2022Microbiology