The AWA1 gene is required for the foam-forming phenotype and cell surface hydrophobicity of sake yeast

Applied and Environmental Microbiology

Volumn 68, Issue 4, 2002, Pages 2018-2025

  Shimoi, Hitoshi ^a   Sakamoto, Kazutoshi ^a   Okuda, Masaki ^a   Atthi, Ratchanee ^a   Iwashita, Kazuhiro ^a   Ito, Kiyoshi ^a  

^a NATIONAL RESEARCH INSTITUTE OF BREWING   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOLS; CELLS; FERMENTATION; GENETIC ENGINEERING; HYDROPHILICITY; HYDROPHOBICITY;

FOAMING ABILITY;

YEAST;

YEAST;

ARTICLE; BEVERAGE; BREWING; CELL SURFACE; CELL WALL; FERMENTATION TECHNIQUE; HYDROPHOBICITY; IMMUNOFLUORESCENCE MICROSCOPY; MOLECULAR CLONING; NONHUMAN; NUCLEOTIDE SEQUENCE; PHENOTYPE; RECEPTOR AFFINITY; YEAST;

AMINO ACID SEQUENCE; CELL WALL; FUNGAL PROTEINS; GENE DELETION; HYDROPHOBICITY; MEMBRANE PROTEINS; MOLECULAR SEQUENCE DATA; ORYZA SATIVA; PHENOTYPE; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; SEQUENCE ANALYSIS, DNA; SURFACE PROPERTIES; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0036203394     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.68.4.2018-2025.2002     Document Type: Article

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