Literature summary for 2.3.1.84 extracted from

Lilly, M.; Bauer, F.F.; Lambrechts, M.G.; Swiegers, J.H.; Cozzolino, D.; Pretorius, I.S.
The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates (2006), Yeast, 23, 641-659.

Search for more literature for 2.3.1.84

Cloned(Commentary)

Cloned (Comment)	Organism
cloned from the VIN13 commercial wine yeast strain, and placed under the constitutive control of the PGK1 regulatory sequences to generate plasmids pATF2-s. Overexpression of ATF2 in vine yeast increased the concentrations of ethyl acetate and isoamyl acetate to a lesser degree than overexpression of ATF1	Saccharomyces cerevisiae
cloned from the VIN13 commercial wine yeast strain, and placed under the constitutive control of the PGK1 regulatory sequences. Overexpression of ATF1 in vine yeast significantly increased the concentrations of ethyl acetate, isoamyl acetate, 2-phenylethyl acetate and ethyl caproate	Saccharomyces cerevisiae

Organism

Organism	UniProt	Comment	Textmining
Saccharomyces cerevisiae	-	-	-

Synonyms

Synonyms	Comment	Organism
ATF1-encoded alcohol acetyltransferases	-	Saccharomyces cerevisiae
ATF2-encoded alcohol acetyltransferases	-	Saccharomyces cerevisiae

Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.

Release 2023.1 (January 2023)