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...

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Autores principales:	Takayuki Abe, Yoichi Toyokawa, Yukiko Sugimoto, Haruna Azuma, Keiko Tsukahara, Ryo Nasuno, Daisuke Watanabe, Masatoshi Tsukahara, Hiroshi Takagi
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Frontiers Media S.A. 2019-05-01
Colección:	Frontiers in Genetics
Materias:	comparative genomics hibiscus yeast Saccharomyces cerevisiae breeding awamori liquor flavors
Acceso en línea:	https://www.frontiersin.org/article/10.3389/fgene.2019.00490/full
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