Effect of L-Proline on sake brewing and ethanol stress in Saccharomyces cerevisiae

Applied and Environmental Microbiology

Volumn 71, Issue 12, 2005, Pages 8656-8662

  Takagi, Hiroshi ^a   Takaoka, Miki ^a   Kawaguchi, Akari ^a   Kubo, Yoshito ^b  

^a FUKUI PREFECTURAL UNIVERSITY   (Japan)

^b Fukui Prefectural Food Processing Research Institute   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ETHANOL; FERMENTATION; FREEZING; OXIDATION; PROTEINS; STRESS ANALYSIS; YEAST;

ETHANOL STRESS; OXIDATIVE STRESS; SAKE BREWING; YEAST CELLS;

CELLS;

ALCOHOL; GENE PRODUCT; PROLINE;

FERMENTATION;

ALLELE; ARTICLE; BREWING; CATALYSIS; CELL VIABILITY; FERMENTATION; GENE; NONHUMAN; NUCLEOTIDE SEQUENCE; OXIDATIVE STRESS; PUT1 GENE; SACCHAROMYCES CEREVISIAE; STRAIN DIFFERENCE; STRESS; WILD TYPE; YEAST CELL;

CELL SURVIVAL; ETHANOL; GENOTYPE; JAPAN; KINETICS; MOLECULAR SEQUENCE DATA; OXIDATIVE STRESS; PLASMIDS; PROLINE; SACCHAROMYCES CEREVISIAE; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 29144482938     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.71.12.8656-8662.2005     Document Type: Article

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