Enhancement of ethanol fermentation in Saccharomyces cerevisiae sake yeast by disrupting mitophagy function

Applied and Environmental Microbiology

Volumn 80, Issue 3, 2014, Pages 1002-1012

  Shiroma, Shodai ^a   Jayakody, Lahiru Niroshan ^a,b   Horie, Kenta ^a   Okamoto, Koji ^c   Kitagaki, Hiroshi ^a,b  

^a SAGA UNIVERSITY   (Japan)

^b KAGOSHIMA UNIVERSITY   (Japan)

^c OSAKA UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

BIO-ETHANOL PRODUCTION; ETHANOL CONCENTRATIONS; ETHANOL FERMENTATION; FERMENTATION RATE; NATURAL BIOMASS; NUTRIENT CONCENTRATIONS; NUTRIENT LEVELS; SYNTHETIC MEDIUM;

BIOMASS; BREWING; CARBON DIOXIDE; ETHANOL; FERMENTATION;

YEAST;

BREWING INDUSTRY; CONCENTRATION (COMPOSITION); ETHANOL; FERMENTATION; INHIBITION; NATURAL RESOURCE; YEAST;

ALCOHOL; ATG32 PROTEIN, S CEREVISIAE; CARBON DIOXIDE; CELL RECEPTOR; SACCHAROMYCES CEREVISIAE PROTEIN;

ARTICLE; FERMENTATION; GENE INACTIVATION; GENETICS; METABOLISM; MITOPHAGY; PHYSIOLOGY; SACCHAROMYCES CEREVISIAE;

CARBON DIOXIDE; ETHANOL; FERMENTATION; GENE KNOCKOUT TECHNIQUES; MITOCHONDRIAL DEGRADATION; RECEPTORS, CYTOPLASMIC AND NUCLEAR; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS;

EID: 84893007410     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.03130-13     Document Type: Article

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