Emergence of [GAR<sup>+</sup> ] cells in yeast from sake brewing affects the fermentation properties.

Tanabe, Koichi; Maeda, Natsumi; Okumura, Honoka; Shima, Jun

Emergence of [GAR⁺ ] cells in yeast from sake brewing affects the fermentation properties.

Tanabe, Koichi; Maeda, Natsumi; Okumura, Honoka; Shima, Jun.

Affiliation

Tanabe K; Department of Food Science and Human Nutrition, Faculty of Agriculture, Ryukoku University, Otsu, Shiga, Japan.
Maeda N; Research Center for Fermentation and Brewing, Ryukoku University, Otsu, Shiga, Japan.
Okumura H; Department of Food Science and Human Nutrition, Faculty of Agriculture, Ryukoku University, Otsu, Shiga, Japan.
Shima J; Department of Plant Life Sciences, Faculty of Agriculture, Ryukoku University, Otsu, Shiga, Japan.

Yeast ; 40(3-4): 134-142, 2023 03.

Article in En | MEDLINE | ID: mdl-36755487

Subject(s)

Saccharomyces cerevisiae Proteins; Saccharomyces cerevisiae; Saccharomyces cerevisiae/metabolism; Alcoholic Beverages/microbiology; Fermentation; Saccharomyces cerevisiae Proteins/metabolism; Lactic Acid/analysis; Glucose/pharmacology

Key words

Saccharomyces cerevisiae; [GAR+]; glucose repression; lactate; sake brewing

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Saccharomyces cerevisiae / Saccharomyces cerevisiae Proteins Language: En Journal: Yeast Journal subject: MICROBIOLOGIA Year: 2023 Type: Article Affiliation country: Japan

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