Properties of a high malic acid-producing strains of saccharomyces cerevisiae isolated from sake mash

Bioscience, Biotechnology and Biochemistry

Volumn 75, Issue 10, 2011, Pages 2025-2029

  Oba, Takahiro ^a   Enaga, Hikaru ^a   Kayama, Shunichi ^b   Tsuiki, Shinji ^c   Tagaki, Hiroshi ^d   Shiro, Kosuke ^e   Hara, Satoru ^e  

^a FUKUOKA INDUSTRIAL TECHNOLOGY CENTER   (Japan)

^b TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

^c KYUSHU SANGYO UNIVERSITY   (Japan)

^d SAGA UNIVERSITY   (Japan)

^e KYUSHU UNIVERSITY   (Japan)

Author keywords

DNA microarray analysis; Malic acid; Saccharomyces cerevisiae; Sake yeast

Indexed keywords

DNA MICRO-ARRAY; DNA MICROARRAY ANALYSIS; MALIC ACIDS; PARENTAL STRAINS; SAKE YEAST; STRESS RESPONSE GENES;

GENE EXPRESSION;

YEAST;

GLUCOSE; MALIC ACID; MALIC ACID DERIVATIVE;

ALCOHOLIC BEVERAGE; ARTICLE; DNA MICROARRAY; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE;

ALCOHOLIC BEVERAGES; FERMENTATION; GLUCOSE; MALATES; OLIGONUCLEOTIDE ARRAY SEQUENCE ANALYSIS; SACCHAROMYCES CEREVISIAE;

SACCHAROMYCES CEREVISIAE;

EID: 80054894833     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.110262     Document Type: Article

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