PMID-sentid Pub_year Sent_text comp_official_name comp_offsetprotein_name organism prot_offset 25093817-1 2014 In the yeast Saccharomyces cerevisiae two alcohol acetyltransferases (AATases), Atf1 and Atf2, condense short chain alcohols with acetyl-CoA to produce volatile acetate esters. Esters 169-175 alcohol O-acetyltransferase Saccharomyces cerevisiae S288C 80-84 18309479-2 2008 In the brewers" yeast Saccharomyces cerevisiae, the major part of these esters is formed by two alcohol acetyltransferases, Atf1 and Atf2. Esters 72-78 alcohol O-acetyltransferase Saccharomyces cerevisiae S288C 124-128 17891501-6 2008 The strain carrying the pBAD-ATF1 plasmid exhibited a high molar ester yield from glucose (1.13) after 48 h of aerobic growth at 25 degrees C. Low-cost media components, such as fusel oil, sorghum glucose and corn steep liquor, were found to give a high yield of isoamyl acetate. Esters 65-70 alcohol O-acetyltransferase Saccharomyces cerevisiae S288C 29-33 19263049-5 2009 Wort oxygenation had a significant decreasing effect on the formation of esters, which was caused by a decreased expression of the alcohol acetyl transferase gene ATF1, compared with the other conditions. Esters 73-79 alcohol O-acetyltransferase Saccharomyces cerevisiae S288C 163-167 14654433-1 2003 The ATF1-encoded Saccharomyces cerevisiae yeast alcohol acetyl transferase I is responsible for the formation of several different volatile acetate esters during fermentations. Esters 148-154 alcohol O-acetyltransferase Saccharomyces cerevisiae S288C 4-8 15042596-1 2004 The yeast alcohol acetyl transferase I, Atf1p, is responsible for the major part of volatile acetate ester production in fermenting Saccharomyces cerevisiae cells. Esters 101-106 alcohol O-acetyltransferase Saccharomyces cerevisiae S288C 40-45 14654433-3 2003 Manipulation of the expression levels of ATF1 in brewing yeast strains has a significant effect on the ester profile of beer. Esters 103-108 alcohol O-acetyltransferase Saccharomyces cerevisiae S288C 41-45 12957907-0 2003 Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters. Esters 138-144 alcohol O-acetyltransferase Saccharomyces cerevisiae S288C 63-67 12957907-0 2003 Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters. Esters 138-144 alcohol O-acetyltransferase Saccharomyces cerevisiae S288C 72-76 12957907-3 2003 In order to investigate and compare the roles of the known Saccharomyces cerevisiae alcohol acetyltransferases, Atf1p, Atf2p and Lg-Atf1p, in volatile ester production, the respective genes were either deleted or overexpressed in a laboratory strain and a commercial brewing strain. Esters 151-156 alcohol O-acetyltransferase Saccharomyces cerevisiae S288C 112-117 12957907-3 2003 In order to investigate and compare the roles of the known Saccharomyces cerevisiae alcohol acetyltransferases, Atf1p, Atf2p and Lg-Atf1p, in volatile ester production, the respective genes were either deleted or overexpressed in a laboratory strain and a commercial brewing strain. Esters 151-156 alcohol O-acetyltransferase Saccharomyces cerevisiae S288C 132-137 12957907-6 2003 GC-MS analysis revealed that Atf1p and Atf2p are also responsible for the formation of a broad range of less volatile esters, such as propyl acetate, isobutyl acetate, pentyl acetate, hexyl acetate, heptyl acetate, octyl acetate, and phenyl ethyl acetate. Esters 118-124 alcohol O-acetyltransferase Saccharomyces cerevisiae S288C 29-34 12957907-10 2003 Interestingly, overexpression of different alleles of ATF1 and ATF2 led to different ester production rates, indicating that differences in the aroma profiles of yeast strains may be partially due to mutations in their ATF genes. Esters 85-90 alcohol O-acetyltransferase Saccharomyces cerevisiae S288C 54-58 30154260-0 2018 Polygenic Analysis in Absence of Major Effector ATF1 Unveils Novel Components in Yeast Flavor Ester Biosynthesis. Esters 94-99 alcohol O-acetyltransferase Saccharomyces cerevisiae S288C 48-52 12937998-10 2003 The effect of substrate levels on ester production was explored in the two bacterial hosts to demonstrate the efficacy of utilizing ATF1 and ATF2 in bacteria for ester production. Esters 34-39 alcohol O-acetyltransferase Saccharomyces cerevisiae S288C 132-136 12937998-10 2003 The effect of substrate levels on ester production was explored in the two bacterial hosts to demonstrate the efficacy of utilizing ATF1 and ATF2 in bacteria for ester production. Esters 162-167 alcohol O-acetyltransferase Saccharomyces cerevisiae S288C 132-136 29644852-3 2018 We improved the ester contents in a mezcal beverage by using the yeast Kluyveromyces marxianus, which was engineered with the ATF1 gene. Esters 16-21 alcohol O-acetyltransferase Saccharomyces cerevisiae S288C 126-130 29644852-7 2018 Correlation analysis showed that the fruitiness/sweetness description of the mezcal produced using the ATF1-engineered K. marxianus yeast correlated with the content of the esters, whose presence improved the organoleptic properties of the craft mezcal beverage. Esters 173-179 alcohol O-acetyltransferase Saccharomyces cerevisiae S288C 103-107 27446050-2 2016 Among these 23 strains, 10 S. cerevisiae strains on the basis of variation in their brewing traits were selected to study their organoleptic effect at gene level by targeting ATF1 gene, which is responsible for ester synthesis during fermentation. Esters 211-216 alcohol O-acetyltransferase Saccharomyces cerevisiae S288C 175-179 28497697-4 2017 Scaffolds based on the plant lipid droplet protein oleosin and cohesin-dockerin interaction pairs recruited upstream enzymes in yeast ester biosynthesis to the native localization of the terminal reaction step, alcohol-O-acetyltransferase (Atf1). Esters 134-139 alcohol O-acetyltransferase Saccharomyces cerevisiae S288C 240-244