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Fig. 4 | BMC Genomics

Fig. 4

From: QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentation

Fig. 4

Effect of validated variants on of higher alcohol and fusel acid formation. Amino acids are transported into the cell by Agp1 and Alp1. The expression of AGP1 is influenced by Sir2 (a). Simplified synthesis pathway of fermentative aromas connected to valine and leucine metabolism (b). Allelic effect of the involved enzymes Agp1, Alp1, Ilv6, Mae1 and Sir2 on the formation of volatiles deriving from α-ketoisovalerate (c) and α-ketoisocaproate (d) as determined by RHA. Concentrations are given in relation to the heterozygote of the parental strains MTF2621 and MTF2622. (p-value: ns (not significant) > 0.05, * ≤ 0.05, ** ≤ 0.01, *** ≤ 0.001, **** ≤ 0.0001)

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