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...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
मुख्य लेखकों: Takayuki Abe, Yoichi Toyokawa, Yukiko Sugimoto, Haruna Azuma, Keiko Tsukahara, Ryo Nasuno, Daisuke Watanabe, Masatoshi Tsukahara, Hiroshi Takagi
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: Frontiers Media S.A. 2019-05-01
श्रृंखला:Frontiers in Genetics
विषय:
comparative genomics
hibiscus yeast
Saccharomyces cerevisiae
breeding
awamori
liquor flavors
ऑनलाइन पहुंच:https://www.frontiersin.org/article/10.3389/fgene.2019.00490/full
टैग : टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!

समान संसाधन