Mitochondrial-morphology-targeted breeding of industrial yeast strains for alcohol fermentation

Biotechnology and Applied Biochemistry

Volumn 53, Issue 3, 2009, Pages 145-153

  Kitagaki, Hiroshi ^a  

^a SAGA UNIVERSITY   (Japan)

Author keywords

Alcohol fermentation; Industrial yeast breeding; Malic acid; Mitochondrial fragmentation; Mitochondrial morphology; Sake (Japanese rice wine)

Indexed keywords

ALCOHOL FERMENTATION; INDUSTRIAL YEAST BREEDING; MALIC ACID; MITOCHONDRIAL FRAGMENTATION; MITOCHONDRIAL MORPHOLOGY; SAKE (JAPANESE RICE WINE);

ACIDS; BIOCHEMICAL ENGINEERING; FERMENTATION; GLUCOSE; MITOCHONDRIA; MORPHOLOGY; STRAIN; WINE;

YEAST;

ALCOHOL; GLUCOSE; MALIC ACID; MEMBRANE PROTEIN; OXYGEN; MALIC ACID DERIVATIVE; MITOCHONDRIAL PROTEIN; SACCHAROMYCES CEREVISIAE PROTEIN;

BREEDING METHOD; BREWING; CARBOXY TERMINAL SEQUENCE; CELL STRUCTURE; FERMENTATION MEDIUM; FUNGAL STRAIN; MITOCHONDRIAL MEMBRANE; NONHUMAN; OUTER MEMBRANE; PROTEIN CONTENT; SACCHAROMYCES CEREVISIAE; SEQUENCE HOMOLOGY; SHORT SURVEY; TARGET CELL; WINE; YEAST CELL; ALCOHOLIC BEVERAGE; ANAEROBIC GROWTH; FERMENTATION; METABOLISM; METHODOLOGY; MICROBIOLOGY; MITOCHONDRION; REVIEW; ULTRASTRUCTURE;

ORYZA SATIVA (JAPONICA CULTIVAR-GROUP); SACCHAROMYCES CEREVISIAE;

ALCOHOLIC BEVERAGES; ANAEROBIOSIS; ETHANOL; FERMENTATION; INDUSTRIAL MICROBIOLOGY; MALATES; METABOLIC NETWORKS AND PATHWAYS; MITOCHONDRIA; MITOCHONDRIAL PROTEINS; OXYGEN; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS;

EID: 67651056127     PISSN: 08854513     EISSN: None     Source Type: Journal    
DOI: 10.1042/BA20090032     Document Type: Short Survey

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