Sake yeast strains have difficulty in entering a quiescent state after cell growth cessation

Journal of Bioscience and Bioengineering

Volumn 112, Issue 1, 2011, Pages 44-48

  Urbanczyk, Henryk ^a,c   Noguchi, Chiemi ^a   Wu, Hong ^a,d   Watanabe, Daisuke ^a   Akao, Takeshi ^a   Takagi, Hiroshi ^b   Shimoi, Hitoshi ^a  

^a NATIONAL RESEARCH INSTITUTE OF BREWING   (Japan)

^b NARA INSTITUTE OF SCIENCE AND TECHNOLOGY   (Japan)

^c UNIVERSITY OF MIYAZAKI   (Japan)

^d Deutsches Kunststoff Institut   (Germany)

Author keywords

Quiescence; Sake yeast; Stationary phase; Stress

Indexed keywords

BATCH CULTURE; BUOYANT DENSITY; ETHANOL FERMENTATION; EXPERIMENTAL CONDITIONS; FERMENTATION RATE; GROWTH CESSATION; HIGH CONCENTRATION; PHYSIOLOGICAL CHARACTERISTICS; PHYSIOLOGICAL STATE; QUIESCENCE; QUIESCENT STATE; SAKE BREWING; SAKE YEASTS; STATIONARY PHASE; STRESS TOLERANCE; YEAST CELL; YEAST STRAIN;

BATCH CELL CULTURE; CELL GROWTH; CELLS; ETHANOL; FERMENTATION; GROWTH KINETICS; LABORATORIES; PHYSIOLOGY;

YEAST;

AEROBIC CELL CULTURE; ARTICLE; BATCH CELL CULTURE; BREWING; CELL CYCLE ARREST; CELL DENSITY; CELL GROWTH; CELL STRESS; CONTROLLED STUDY; FERMENTATION; FUNGAL PHENOMENA AND FUNCTIONS; FUNGAL STRAIN; FUNGUS CULTURE; FUNGUS GROWTH; NONHUMAN; QUIESCENT STATE; SACCHAROMYCES CEREVISIAE; SAKE YEAST; STRAIN DIFFERENCE; YEAST CELL;

ASPERGILLUS ORYZAE; CELL CYCLE; CELL PROLIFERATION; ETHANOL; FERMENTATION; FOOD INDUSTRY; FOOD MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; WINE; YEASTS;

EID: 79960204588     PISSN: 13891723     EISSN: 13474421     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2011.03.001     Document Type: Article

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