Improved sake metabolic profile during fermentation due to increased mitochondrial pyruvate dissimilation

FEMS Yeast Research

Volumn 14, Issue 2, 2014, Pages 249-260

  Agrimi, Gennaro ^a   Mena, Maria C ^a   Izumi, Kazuki ^b   Pisano, Isabella ^a   Germinario, Lucrezia ^a   Fukuzaki, Hisashi ^b   Palmieri, Luigi ^a,c   Blank, Lars M ^d   Kitagaki, Hiroshi ^b,e  

^a UNIVERSITY OF BARI   (Italy)

^b SAGA UNIVERSITY   (Japan)

^c CNR   (Italy)

^d RWTH AACHEN UNIVERSITY   (Germany)

^e KAGOSHIMA UNIVERSITY   (Japan)

Author keywords

Brewer's yeast; Cell physiology; Metabolic flux analysis; Yeast

Indexed keywords

GLUCOSE; GLYCEROL; MITOCHONDRIAL PROTEIN; PYRUVATE DEHYDROGENASE; PYRUVIC ACID; PYRUVATE DEHYDROGENASE COMPLEX;

AEROBIC FERMENTATION; AMINO ACID METABOLISM; ARTICLE; ENZYME ACTIVITY; FUNGAL STRAIN; FUNGUS GROWTH; METABOLIC FLUX ANALYSIS; MITOCHONDRION; NONHUMAN; OXIDATION; PHENOTYPE; SACCHAROMYCES CEREVISIAE; CITRIC ACID CYCLE; FERMENTATION; METABOLISM; METABOLOME; OXIDATION REDUCTION REACTION;

CITRIC ACID CYCLE; FERMENTATION; METABOLOME; MITOCHONDRIA; OXIDATION-REDUCTION; PYRUVATE DEHYDROGENASE COMPLEX; PYRUVIC ACID; SACCHAROMYCES CEREVISIAE;

EID: 84896139315     PISSN: 15671356     EISSN: 15671364     Source Type: Journal    
DOI: 10.1111/1567-1364.12120     Document Type: Article

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