Characterization and isolation of mutants producing increased amounts of isoamyl acetate derived from hygromycin B-resistant sake yeast

Bioscience, Biotechnology and Biochemistry

Volumn 76, Issue 1, 2012, Pages 60-66

  Inoue, Toyohisa ^a   Iefuji, Haruyuki ^b   Katsumata, Haruo ^a  

^a Nihonsakari Co Ltd   (Japan)

^b NATIONAL RESEARCH INSTITUTE OF BREWING   (Japan)

Author keywords

Ginjo flavor; Hygromycin B resistance; Isoamyl acetate; Sake brewing; Sake yeast

Indexed keywords

ACETYL TRANSFERASE; AMINOGLYCOSIDE ANTIBIOTICS; DNA MICROARRAY ANALYSIS; HEAT-SHOCK; HYGROMYCIN; HYGROMYCIN B RESISTANCE; ISOAMYL ACETATE; ISOAMYL ALCOHOL; PROTEIN SYNTHESIS; RESISTANT MUTANTS; SAKE BREWING; SAKE YEASTS; STRESS RESPONSE;

ANTIBIOTICS; FERMENTATION; GENES; YEAST;

VOLATILE FATTY ACIDS;

ACYLTRANSFERASE; CANAVANINE; DRUG DERIVATIVE; HYGROMYCIN B; ISOPENTYL ACETATE; LEUCINE; PENTANOL;

ALCOHOLIC BEVERAGE; ANTIFUNGAL RESISTANCE; ARTICLE; CELL PROLIFERATION; DNA MICROARRAY; DRUG EFFECT; GENETICS; METABOLISM; MICROBIOLOGY; MUTATION; PHYSIOLOGICAL STRESS; PHYSIOLOGY; SACCHAROMYCES CEREVISIAE;

ACETYLTRANSFERASES; ALCOHOLIC BEVERAGES; CANAVANINE; CELL PROLIFERATION; DRUG RESISTANCE, FUNGAL; HYGROMYCIN B; LEUCINE; MUTATION; OLIGONUCLEOTIDE ARRAY SEQUENCE ANALYSIS; PENTANOLS; SACCHAROMYCES CEREVISIAE; STRESS, PHYSIOLOGICAL;

EUKARYOTA; PROKARYOTA;

EID: 84856613472     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.110470     Document Type: Article

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