Genome-Wide Identification and Biochemical Characterization of Alcohol Acyltransferases for Aroma Generation in Isolates from Fermented Food.

The importance of nonconventional yeasts has increasingly been highlighted, particularly for aroma formation in fermented foods. Here, we performed whole-genome sequencing of , which produces a variety of volatile flavor compounds, leading to the identification of the alcohol acyltransferase (AATase) family of genes. The genome of contains seven AATase genes, encoding alcohol--acetyltransferases (ATFs) and ethanol acetyltransferase 1 (EAT1) for acetate ester formation, along with ethanol hexanoyl transferase 1 (EHT1) for ethyl ester formation.