Characteristics of the high malic acid production mechanism in Saccharomyces cerevisiae sake yeast strain No. 28

Journal of Bioscience and Bioengineering

Volumn 114, Issue 3, 2012, Pages 281-285

  Nakayama, Shunichi ^a   Tabata, Ken ^a   Oba, Takahiro ^b   Kusumoto, Kenichi ^b   Mitsuiki, Shinji ^c   Kadokura, Toshimori ^a   Nakazato, Atsumi ^a  

^a TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

^b FUKUOKA INDUSTRIAL TECHNOLOGY CENTER   (Japan)

^c KYUSHU SANGYO UNIVERSITY   (Japan)

Author keywords

Glucose repression; Malic acid; Mitochondria; Saccharomyces cerevisiae; Sake yeast

Indexed keywords

GLUCOSE CONCENTRATION; GLUCOSE REPRESSION; MALIC ACIDS; MITOCHONDRIAL ACTIVITY; PARENT STRAIN; RHODAMINE 123; SAKE YEASTS; WILD TYPES;

GLUCOSE; MITOCHONDRIA;

YEAST;

GLUCOSE; MALIC ACID; RHODAMINE 123;

ARTICLE; ENZYME ACTIVITY; ENZYME SYNTHESIS; FUNGAL STRAIN; FUNGUS CULTURE; MALIC ACID PRODUCTION; NONHUMAN; SACCHAROMYCES CEREVISIAE; STAINING;

CELL RESPIRATION; EXTRACELLULAR SPACE; FERMENTATION; GLUCOSE; MALATES; MITOCHONDRIA; SACCHAROMYCES CEREVISIAE; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 84864621452     PISSN: 13891723     EISSN: 13474421     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2012.04.003     Document Type: Article

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