Mitochondrial metabolism and stress response of yeast: Applications in fermentation technologies

Journal of Bioscience and Bioengineering

Volumn 117, Issue 4, 2014, Pages 383-393

  Kitagaki, Hiroshi ^a,b   Takagi, Hiroshi ^c  

^a SAGA UNIVERSITY   (Japan)

^b KAGOSHIMA UNIVERSITY   (Japan)

^c NARA INSTITUTE OF SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Baker's yeast; Bread making; Mitochondrial metabolism; Nitric oxide; Organic acids; Oxidative stress; Proline arginine metabolism; Sake brewing; Sake yeast; Stress tolerance

Indexed keywords

ARGININE; BREWING; ELASTICITY; FERMENTATION; METABOLISM; NITRIC OXIDE; ORGANIC ACIDS; OXIDATIVE STRESS; PHYSIOLOGY; YEAST;

BAKER'S YEAST; MITOCHONDRIAL METABOLISM; SAKE BREWING; SAKE YEASTS; STRESS TOLERANCE;

MITOCHONDRIA;

ACYLTRANSFERASE; ALCOHOL; ARGININE; CARBON; MALIC ACID; NITRIC OXIDE; OXYGEN; PROLINE; PYRUVIC ACID; RADICAL; REACTIVE OXYGEN METABOLITE; SUCCINIC ACID;

ALCOHOLIC BEVERAGE; AMINO ACID METABOLISM; BREAD; BREEDING; BREWING; CARBON METABOLISM; CATALYSIS; CELL ACTIVITY; FERMENTATION; FREEZE THAWING; FUNGUS ISOLATION; HYPOXIA; LIPID METABOLISM; METABOLIC REGULATION; MITOCHONDRIAL RESPIRATION; NONHUMAN; OXIDATIVE STRESS; REVIEW; SAKE; STRESS; SYNTHESIS; YEAST; YEAST CELL;

BAKER'S YEAST; BREAD MAKING; MITOCHONDRIAL METABOLISM; NITRIC OXIDE; ORGANIC ACIDS; OXIDATIVE STRESS; PROLINE-ARGININE METABOLISM; SAKE BREWING; SAKE YEAST; STRESS TOLERANCE;

ALCOHOLIC BEVERAGES; ARGININE; DESICCATION; FERMENTATION; FREEZING; MALATES; MITOCHONDRIA; NITRIC OXIDE; OXIDATION-REDUCTION; OXIDATIVE STRESS; PROLINE; REACTIVE OXYGEN SPECIES; STRESS, PHYSIOLOGICAL; SUCCINIC ACID; YEASTS;

EID: 84895860143     PISSN: 13891723     EISSN: 13474421     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2013.09.011     Document Type: Review

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