Characterization of a New Saccharomyces cerevisiae Isolated From Hibiscus Flower and Its Mutant With L-Leucine Accumulation for Awamori Brewing

Since flavors of alcoholic beverages produced in fermentation process are affected mainly by yeast metabolism, the isolation and breeding of yeasts have contributed to the alcoholic beverage industry. To produce awamori, a traditional spirit (distilled alcoholic beverage) with unique flavors made fr...

Olles dieđut

Bibliográfalaš dieđut

Váldodahkkit:	Takayuki Abe, Yoichi Toyokawa, Yukiko Sugimoto, Haruna Azuma, Keiko Tsukahara, Ryo Nasuno, Daisuke Watanabe, Masatoshi Tsukahara, Hiroshi Takagi
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	Frontiers Media S.A. 2019-05-01
Ráidu:	Frontiers in Genetics
Fáttát:	comparative genomics hibiscus yeast Saccharomyces cerevisiae breeding awamori liquor flavors
Liŋkkat:	https://www.frontiersin.org/article/10.3389/fgene.2019.00490/full
Fáddágilkorat:	Lasit fáddágilkoriid Eai fáddágilkorat, Lasit vuosttaš fáddágilkora!