A5080156795- Fermentation and Sensory Analysis
- Fungal and yeast genetics research
- Microbial Metabolic Engineering and Bioproduction
- Biofuel production and bioconversion
- Evolution and Genetic Dynamics
- Horticultural and Viticultural Research
- Yeasts and Rust Fungi Studies
- Food composition and properties
- Biochemical and biochemical processes
- Microbial Metabolites in Food Biotechnology
- CRISPR and Genetic Engineering
- Gene Regulatory Network Analysis
- Plant and animal studies
- Bioinformatics and Genomic Networks
- Genomics and Chromatin Dynamics
- RNA and protein synthesis mechanisms
- Genomics and Phylogenetic Studies
- Genetic Neurodegenerative Diseases
- Genetic Mapping and Diversity in Plants and Animals
- Genetics and Neurodevelopmental Disorders
- Mitochondrial Function and Pathology
- Insect symbiosis and bacterial influences
- Insect and Pesticide Research
- Wine Industry and Tourism
- DNA Repair Mechanisms
KU Leuven
2016-2025
VIB-KU Leuven Center for Microbiology
2016-2025
VIB-KU Leuven Center for Cancer Biology
2012-2023
Vlaams Instituut voor Biotechnologie
2013-2022
VIB-UGent Center for Plant Systems Biology
2010-2018
Institut thématique Génétique, génomique et bioinformatique
2018
Université Libre de Bruxelles
2016
Universitat Pompeu Fabra
2015
Centre for Genomic Regulation
2015
Institució Catalana de Recerca i Estudis Avançats
2015
ABSTRACT Volatile esters are responsible for the fruity character of fermented beverages and thus constitute a vital group aromatic compounds in beer wine. Many fermentation parameters known to affect volatile ester production. In order obtain insight into production ethyl during fermentation, we investigated influence several variables. A higher level unsaturated fatty acids medium resulted general decrease On other hand, temperature greater octanoate decanoate production, while carbon or...
Relative to most regions of the genome, tandemly repeated DNA sequences display a greater propensity mutate. A search for tandem repeats in Saccharomyces cerevisiae genome revealed that nucleosome-free region directly upstream genes (the promoter region) is enriched repeats. As many as 25% all gene promoters contain repeat sequences. Genes driven by these repeat-containing show significantly higher rates transcriptional divergence. Variations length result changes expression and local...
Abstract Hexanucleotide repeat expansions in C9orf72 are the most common cause of amyotrophic lateral sclerosis (ALS) and frontotemporal degeneration (FTD) (c9ALS/FTD). Unconventional translation these repeats produces dipeptide proteins (DPRs) that may neurodegeneration. We performed a modifier screen Drosophila discovered critical role for importins exportins, Ran-GTP cycle regulators, nuclear pore components arginine methylases mediating DPR toxicity. These findings provide evidence an...
Organisms respond to environmental changes by adapting the expression of key genes. However, such transcriptional reprogramming requires time and energy, may also leave organism ill-adapted when original environment returns. Here, we study dynamics fitness in model eukaryote Saccharomyces cerevisiae response changing carbon environments. Population single-cell analyses reveal that some wild yeast strains rapidly uniformly adapt gene growth sources, whereas other more slowly, resulting long...
Yeast cells produce various volatile metabolites that are key contributors to the pleasing fruity and flowery aroma of fermented beverages. Several these metabolites, including isoamyl acetate ethyl acetate, produced by a dedicated enzyme, alcohol acetyl transferase Atf1. However, despite much research, physiological role ester formation in yeast remains unknown. Using combination molecular biology, neurobiology, behavioral tests, we demonstrate deletion ATF1 alters olfactory response...
Abstract The perception and appreciation of food flavor depends on many interacting chemical compounds external factors, therefore proves challenging to understand predict. Here, we combine extensive sensory analyses 250 different beers train machine learning models that allow predicting consumer appreciation. For each beer, measure over 200 properties, perform quantitative descriptive analysis with a trained tasting panel map data from 180,000 reviews 10 models. best-performing algorithm,...
ABSTRACT Volatile aroma-active esters are responsible for the fruity character of fermented alcoholic beverages such as beer and wine. Esters produced by fermenting yeast cells in an enzyme-catalyzed intracellular reaction. In order to investigate compare roles known Saccharomyces cerevisiae alcohol acetyltransferases, Atf1p, Atf2p Lg-Atf1p, volatile ester production, respective genes were either deleted or overexpressed a laboratory strain commercial brewing strain. Subsequently, formation...