Characteristic analysis of the fermentation and sporulation properties of the traditional sake yeast strain Hiroshima no.6.

Alcoholic Beverages / microbiology Crosses, Genetic Fermentation Genes, Fungal Phylogeny Saccharomyces cerevisiae / genetics Saccharomyces cerevisiae Proteins / genetics Spores, Fungal / growth & development
Sake yeast fermentation ability off-flavor phylogenetic analysis sporulation

Journal

Bioscience, biotechnology, and biochemistry
ISSN: 1347-6947
Titre abrégé: Biosci Biotechnol Biochem
Pays: England
ID NLM: 9205717

Informations de publication

Date de publication:
Apr 2020
Historique:
pubmed: 24 12 2019
medline: 3 4 2020
entrez: 24 12 2019
Statut: ppublish

Résumé

General sake yeasts (e.g., Kyokai no.7, K7) show high fermentation ability and low sporulation frequency. Former is related to stress-response defect due to the loss-of-function of

Identifiants

DOI: 10.1080/09168451.2019.1706441 PMID: 31868109
pubmed: 31868109
doi: 10.1080/09168451.2019.1706441
doi:

Substances chimiques

Saccharomyces cerevisiae Proteins 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

842-853

Auteurs

Risa Yamasaki (R)

National Research Institute of Brewing, Higashi-Hiroshima, Japan.
Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Japan.
Food Technology Research Center, Hiroshima Prefectural Technology Research Institute, Hiroshima, Japan.

Tetsuya Goshima (T)

National Research Institute of Brewing, Higashi-Hiroshima, Japan.

Kenji Oba (K)

Food Technology Research Center, Hiroshima Prefectural Technology Research Institute, Hiroshima, Japan.

Atsuko Isogai (A)

National Research Institute of Brewing, Higashi-Hiroshima, Japan.
Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Japan.

Ritsushi Ohdoi (R)

Food Technology Research Center, Hiroshima Prefectural Technology Research Institute, Hiroshima, Japan.

Dai Hirata (D)

Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Japan.
Sake Research Center, Asahi Sake Brewing Co., Niigata, Japan.
Sakeology Center, Niigata University, Niigata, Japan.

Takeshi Akao (T)

National Research Institute of Brewing, Higashi-Hiroshima, Japan.
Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Japan.

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Classifications MeSH

questionsmedicales.fr › Aliments et boissons › Boissons › Boissons alcooliques › Characteristic analysis of the fermentation...
questionsmedicales.fr › Techniques d'investigation › Techniques génétiques › Croisements génétiques › Characteristic analysis of the fermentation...
questionsmedicales.fr › Métabolisme › Métabolisme glucidique › Fermentation › Characteristic analysis of the fermentation...
questionsmedicales.fr › Phénomènes génétiques › Structures génétiques › Génome › Génome microbien › Génome fongique › Gènes fongiques › Characteristic analysis of the fermentation...
questionsmedicales.fr › Sciences de l'information › Phylogenèse › Characteristic analysis of the fermentation...
questionsmedicales.fr › Eucaryotes › Champignons › Levures › Saccharomyces › Saccharomyces cerevisiae › Characteristic analysis of the fermentation...
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Protéines fongiques › Protéines de Saccharomyces cerevisiae › Characteristic analysis of the fermentation...
questionsmedicales.fr › Stades d'organismes › Spores › Spores fongiques › Characteristic analysis of the fermentation...