Vacuolar morphology of Saccharomyces cerevisiae during the process of wine making and Japanese sake brewing

Applied Microbiology and Biotechnology

Volumn 88, Issue 1, 2010, Pages 277-282

  Izawa, Shingo ^a   Ikeda, Kayo ^b   Miki, Takeo ^c   Wakai, Yoshinori ^d   Inoue, Yoshiharu ^b  

^a KYOTO INSTITUTE OF TECHNOLOGY   (Japan)

^b KYOTO UNIVERSITY   (Japan)

^c UNIVERSITY OF YAMANASHI   (Japan)

^d Kizakura Sake Brewing Co Ltd   (Japan)

Author keywords

Ethanol stress; Saccharomyces cerevisiae; Sake brewing; Vacuolar morphology; Wine making

Indexed keywords

ETHANOL STRESS; SACCHAROMYCES CEREVISIAE; SAKE BREWING; VACUOLAR MORPHOLOGY; WINE MAKING;

BIOLOGICAL MEMBRANES; ETHANOL; FERMENTATION; MORPHOLOGY; PROTEINS; WINE;

YEAST;

MEMBRANE PROTEIN;

BREWING INDUSTRY; ETHANOL; MORPHOLOGY; PROTEIN; YEAST;

ARTICLE; BREWING; CELL VACUOLE; FERMENTATION; GRAPE MUST; JAPANESE; MORPHOLOGY; NONHUMAN; SACCHAROMYCES CEREVISIAE; WINE; YEAST CELL;

ALCOHOLIC BEVERAGES; CATION TRANSPORT PROTEINS; ETHANOL; GENES, REPORTER; GREEN FLUORESCENT PROTEINS; RECOMBINANT FUSION PROTEINS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; STAINING AND LABELING; VACUOLES;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 77955854229     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-010-2758-1     Document Type: Article

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